Brown Butter and Corn Pasta

By june

Ingredients

• 4 medium ears of corn
• 1 lb campanelle or fusilli pasta
• 6 tbsp butter (no substitutions)
• 1 cup grated Parmesan cheese
• 1/4 cup packed fresh basil leaves, torn

Details

Servings 6
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Heat large covered sauce pot of salted water to boiling on high. Meanwhile, cut kernels off ears of corn, set aside.
Cook pasta as label directs. While pasta cooks, in 3-qt saucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently. Reduce heat to medium. Add corn and 1/4 tsp each salt and pepper. Cook 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.
Reserve 1/4 cup pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan cheese, basil, 1/8 tsp salt and reserved cooking water. Toss until well coated.

About 495 calories, 18g pro; 70g carbs; 17g total fat (10g sat); 4g fib; 42mg chol; 560mg sod.