Quick, easy, and most importantly, delicious.
INGREDIENTS
- 8 ounces pasta (I prefer Conchiglie, commonly known as “shells” or “seashells”)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 2 cloves garlic minced
- 1/4 cup chicken broth/veg broth or dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy/whipping cream
- 1-1/2 cups corn (frozen or fresh) Frozen corn is partially cooked before it’s frozen, and it will cook more in the sauce. If using fresh corn, you have 2 options: 1) Cut it off the cob and add it in as-is and it’ll cook slightly; 2) Boil the cobs beforehand then cut the corn off and add it to the pasta if you prefer it to be fully cooked.
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup (loosely packed) fresh basil torn/chopped
- Salt & pepper to taste
INSTRUCTIONS
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for a minute or two.
- Add in the garlic, followed by the broth, lemon juice, and Italian seasoning. Let it bubble for about 30 seconds.
- Whisk in the cream and then add the corn. Let the sauce cook for a few minutes until it has thickened to your liking.
- Stir in the parmesan cheese and basil. Take the skillet off the heat.
- Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it’s become too thick). Season with salt & pepper as needed and serve immediately.
An arugula side salad and some warm, crusty bread completes this summer meal. Don’t forget the wine!