Corn N Spaghetti Recipes

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CREAMY CORN PASTA WITH BASIL



Creamy Corn Pasta With Basil image

There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.

Provided by Melissa Clark

Categories     pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed

Steps:

  • Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
  • Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
  • Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
  • Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams

BAKED SPAGHETTI CORN



Baked Spaghetti Corn image

Hi, my name is Molly. I am 13 years old and I love this recipe my mom makes every once in awhile. This makes a good family meal side dish. It is also very easy to make ! So, please have fun with this recipe.

Provided by Molly

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 6

Number Of Ingredients 5

1 cup broken dry spaghetti
1 (15.25 ounce) can whole kernel corn
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
¼ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
  • Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 41.3 g, Cholesterol 19.8 mg, Fat 15 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 5.5 g, Sodium 646.6 mg, Sugar 5.4 g

CORNY SPAGHETTI



Corny Spaghetti image

Family favorite for years, great way to get veggies into kids, and no separate side dishes. Top with fresh chopped parsley and/or parmesan if desired. This stuff reheats great and I have used ground beef in it before, just brown it with the onions, drain then continue recipe. I hope you all enjoy it as much as we have.

Provided by Denyse

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 20m

Yield 6

Number Of Ingredients 9

10 ounces angel hair pasta
2 tablespoons butter
½ red onion, chopped
1 teaspoon minced garlic
3 zucchini, diced
1 pound button mushrooms, quartered
¼ cup red wine
1 (16 ounce) jar pasta sauce
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.
  • Serve sauce over pasta with a dab of butter, or toss together.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 56.2 g, Cholesterol 11.7 mg, Fat 8.2 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 643.1 mg, Sugar 12.6 g

SPAGHETTI CORN



Spaghetti Corn image

My Mom found this in a news paper and decided to make it, I was reluctant as she described it to me but WOW, is this easy and soooo very good. My teenagers beg me to make this several times a month.

Provided by JKompelien

Categories     Spaghetti

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

14 3/4 ounces cream-style corn
15 1/4 ounces whole kernel corn, with liquid
1 cup spaghetti, broken into 1 inch pieces
1 cup mozzarella cheese, shredded
1/2 cup butter, melted

Steps:

  • Mix all ingredients together.
  • Pour into 9x13 pan or casserole dish.
  • Cover with foil.
  • Bake 30 minutes covered.
  • Remove foil and bake an additional 30 minutes.

Nutrition Facts : Calories 412.5, Fat 16.2, SaturatedFat 9.4, Cholesterol 41.6, Sodium 502.9, Carbohydrate 57.6, Fiber 3.4, Sugar 4.1, Protein 12.1

CORN 'N' BEEF PASTA BAKE



Corn 'n' Beef Pasta Bake image

I call this my "Friendship Casserole" because I often make it for new moms and other folks who need a helping hand. The ingredients are easily assembled for a quick meal.-Nancy Adams, Hancock, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 medium green or sweet red pepper, chopped
2 garlic cloves, minced
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked bow tie pasta
1 cup buttermilk
3 ounces cream cheese, cubed
1 to 2 teaspoons chili powder
Salt and pepper to taste
1 cup shredded Monterey Jack cheese

Steps:

  • In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, pasta, buttermilk, cream cheese, chili powder, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish; sprinkle with cheese. Cover and bake at 375° for 40 minutes. Uncover; bake 25-30 minutes longer or until the pasta is tender.

Nutrition Facts :

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