Spicy Corn Linguine
Spicy Corn Linguine! This is the perfect healthy farmer's market dinner. Corn with fresh pasta in a light sauce.
Ingredients
- 12 ounces fresh pasta, see notes
- 2 tablespoons unsalted butter
- 1 large shallot, chopped
- 2 garlic cloves, minced
- 2 ears fresh corn, kernels removed
- 1-2 spicy peppers, like red fresno, jalapeños or thai chilis
- 2 tablespoons cream cheese
- 1/2 cup torn basil leaves, plus more for garnish
- 2 tablespoons parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Heat butter in a large skillet over medium heat. Let melt completely, browning just slightly, about 3-4 minutes.
- Add the corn kernels, garlic and peppers and let cook until just softened.
- When the water is boiling, cook the pasta until just al dente according to package directions. Drain the pasta, reserving 1 cup pasta water (don't skip this step, it won't work with plain water).
- Add the pasta to the skillet and turn off heat. Stir in the cream cheese and 2 tablespoons pasta water. Toss pasta continuously until cream cheese is completely melted into the sauce, adding pasta water 1 tablespoon at a time as needed. (I ended up using about 1/4 cup total pasta water)
- Stir in parmesan cheese and basil leaves. Taste for salt and pepper, season as needed, and serve immediately.
Notes
- Since this sauce is so incredibly light, I think it tastes best with fresh pasta. Find it in the refrigerated section of the grocery store, near the produce.
Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 50gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 86mgSodium: 88mgPotassium: 239mgFiber: 0.5gSugar: 1gVitamin A: 598IUVitamin C: 18mgCalcium: 63mgIron: 3mg