Pasta With Parmesan And Corn Recipes

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PAPPARDELLE WITH CORN



Pappardelle With Corn image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
2 ears corn, shucked
5 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
12 ounces pappardelle pasta
1/2 cup low-sodium chicken broth
1 small bunch scallions, thinly sliced
1/2 cup freshly grated parmesan, plus more for topping
Torn basil, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
  • Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
  • Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

Nutrition Facts : Calories 635, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 61 milligrams, Sodium 256 milligrams, Carbohydrate 86 grams, Fiber 8 grams, Protein 21 grams

PARMESAN PASTA AND CORN



Parmesan Pasta and Corn image

This side dish is simple to make and can be easily doubled for a large group. I especially like it with fresh corn. Frank Hilliard, East Liverpool, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 8

8 ounces small pasta shells
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1/4 cup butter, cubed
3-1/3 cups fresh or frozen corn, thawed
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 185 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 320mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

LEMON-PEPPER CORN PASTA



Lemon-Pepper Corn Pasta image

Lutein is the yellow pigment found in corn and is part of the carotenoid family, which is abundantly available in yellow, orange and red fruits and vegetables. Yet lutein isn't found in many places: Besides corn, egg yolks and kale are good sources (the yellowness is masked by the green chlorophyll found in kale). Remember that lutein is best absorbed with a little fat present (which the butter, milk and cheese in this healthy pasta provides). Curcumin is found primarily in turmeric, the vibrant yellow pigment found in many curry spice blends. Besides adding a distinct yellow-ish hue to cooked stews and curries, it also has antioxidant and anti-inflammatory properties.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings (about 6 cups)

Number Of Ingredients 11

8 ounces pappardelle pasta
Olive oil, for coating
2 ears corn, shucked
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
1 yellow pepper, diced
Large pinch ground turmeric
1 1/2 cups 2-percent milk
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest (about 1 lemon), plus lemon wedges for serving

Steps:

  • Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside.
  • Meanwhile, remove the kernels from the corn with a sharp knife. Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside. Discard the cobs.
  • Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes.
  • Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce (thin out with reserved pasta water if desired). Divide among four bowls. Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges.

Nutrition Facts : Calories 390 calorie, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 600 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 15 grams

BUTTER PARMESAN CORN RECIPE BY TASTY



Butter Parmesan Corn Recipe by Tasty image

Here's what you need: corn, butter, parmesan cheese, salt, pepper

Provided by Camille Bergerson

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 5

6 half ears corn, cleaned, husked
2 tablespoons butter, softened
½ cup parmesan cheese, grated
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
  • Place corn in a square baking dish and sprinkle with salt and pepper.
  • Bake for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 31 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, Sugar 6 grams

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

COPYCAT PASTA DA VINCI



Copycat Pasta Da Vinci image

I fell in love with this dish at the restaurant and experimented until I could duplicate it at home. What's so nice is that the sauce can be made ahead and be refrigerated or frozen. Now you can have a delicious copycat Cheesecake Factory pasta da Vinci on a weeknight. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 package (16 ounces) penne pasta
1 large red onion, diced
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
2 cups dry white wine
1 can (14-1/2 ounces) beef broth
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup half-and-half cream, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, in a large skillet cook onion in oil over medium heat until softened, 4-5 minutes. Add garlic, cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5-7 minutes. With a slotted spoon, remove mixture; set aside. , To the same skillet, add wine and broth; bring mixture to a simmer. Cook until liquid is reduced by half, 15-20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and if desired, parsley.

Nutrition Facts : Calories 634 calories, Fat 31g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 706mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.

PASTA WITH FRESH TOMATOES AND CORN



Pasta with Fresh Tomatoes and Corn image

This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

Provided by Simmi G

Categories     Side Dish

Time 30m

Yield 3

Number Of Ingredients 11

8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ cup whole corn kernels, cooked
4 tomatoes, chopped
½ cup chopped green onions
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese
2 teaspoons chopped fresh basil

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  • Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g

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

PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

CREAMED CORN WITH PARMESAN



Creamed Corn with Parmesan image

Sweet corn is enveloped in a creamy Parmesan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 6

2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
Coarse salt and freshly ground pepper, to taste
3/4 cup heavy cream
1/4 cup homemade or low-sodium store-bought chicken stock
1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)

Steps:

  • Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
  • Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
  • Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

PASTA SALAD WITH TOMATOES AND CORN



Pasta Salad with Tomatoes and Corn image

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories     Salad     Pasta     Tomato     Quick & Easy     Lunch     Parmesan     Basil     Corn     Spring     Bon Appétit     San Francisco     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4-6 servings

Number Of Ingredients 8

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

Steps:

  • Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

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OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE - EASY SIDE …
2019-01-28 Instructions. Add frozen corn, half and half, salt, granulated white sugar, pats of butter, and black pepper to a large cast iron skillet. In a mixing bowl, whisk together milk and flour and add to skillet corn mixture. On medium heat, cook corn until bubbling, stirring frequently.
From saltysidedish.com
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FAST AND YUMMY PARMESAN GARLIC CORN RECIPE - EVERYDAY DISHES
2014-08-21 Place a large saucepan or skillet over medium heat and add the butter. Once the butter is melted, add both bags of corn kernels. Stir to combine and cook for about 5–6 minutes until the corn is nice and hot, stirring frequently. When the corn is hot, stir in the cream cheese, just until melted, then stir in the Parmesan cheese and garlic powder.
From everydaydishes.com
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OVEN-ROASTED PARMESAN CORN ON THE COB | KITCHN
2020-09-17 Instructions. Place 3 tablespoons unsalted butter in a small bowl and let come to room temperature. Arrange a rack in the middle of the oven and heat the oven to 400°F. Remove the husk and silk from 6 ears corn. Place the corn directly on …
From thekitchn.com
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CREAMY BACON CORN PASTA - SIMPLY DELICIOUS
2020-08-07 Cook the pasta: Bring a large pot of salted water to a boil. (I start the sauce while the water comes to a boil.) Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then drain. Make the sauce: Cook the bacon in a large pan until crisp and golden. Remove from the pan and set aside.
From simply-delicious-food.com
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RECIPE: MAFALDA PASTA WITH ZUCCHINI, TOMATOES & PARMESAN - BLUE …
1 Prepare the ingredients. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
From blueapron.com
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CORN-AND-BACON FETTUCCINE | SOUTHERN LIVING
Return bacon mixture to medium-high heat. Add cooked pasta and thickened sauce; toss to coat. Cook, tossing occasionally, until mixture comes to a simmer, about 2 minutes. Divide pasta among 4 shallow bowls; sprinkle with Parmesan and remaining 2 tablespoons basil.
From southernliving.com
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30 MINUTE CREAMY CORN AND TOMATO PASTA - LIFE AS A STRAWBERRY
2022-01-24 Cook pasta in very salty water until al dente. Reserve ½ cup of the pasta water. Drain remaining water from pasta. Return pasta to the pot and return the pot to the stove. Add cream cheese to hot pasta and stir until cream cheese has melted. Add lemon juice, grilled sweet corn kernels, and cherry tomatoes to pasta and stir to combine.
From lifeasastrawberry.com
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PARMESAN LEMON ORZO PASTA - ERREN'S KITCHEN
16 hours ago Instructions. Preheat a large deep skillet over medium heat. Melt the butter, add the garlic and cook until aromatic (about 30 seconds). Add the milk, and stir with a whisk to deglaze the pan. Stir in the chicken stock, salt, pepper, and orzo.
From errenskitchen.com
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Top Asked Questions

How long to cook corn on the cob for pasta?
Drain, reserving ½ 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 ¼ cup water and all but ¼ cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes.
How do you cook corn pasta without meat?
This creamy corn pasta with fresh basil is a bright meatless meal that's fast, simple, and makes the best effortless summer dinner! It's on the table in just half an hour. Boil a salted pot of water for the pasta and cook it al dente according to package directions.
How do you make pasta al dente with corn?
Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking liquid. Add pasta and remaining 1/2 teaspoon salt to corn mixture over medium-low; stir to combine, adding reserved cooking liquid, 2 tablespoons at a time, until mixture is creamy and coats pasta. Remove from heat; season with additional salt to taste.
How to Cook Pasta for pasta Parmesan?
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 ¼ cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, ¼ teaspoon salt and ¼ teaspoon pepper.

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