Pasta with Parmesan and Corn
Transform simple ingredients into a delightful meal with this Pasta with Parmesan and Corn recipe! This dish combines tender pasta, sweet bursts of corn, and the creamy richness of Parmesan cheese for a comforting yet elevated meal that’s ready in just 30 minutes. Sautéed garlic and golden corn kernels are brought to life with a buttery olive oil base, creating a perfect balance of flavors. Tossed together with al dente pasta and finished with freshly ground black pepper and optional parsley, this recipe is a shining example of easy, flavor-forward cooking. Ideal for busy weeknights or casual entertaining, this one-pan wonder is versatile enough to use fresh, canned, or frozen corn. Serve it hot with a side of extra Parmesan for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti, linguine, or your choice)
- 1.5 cups Corn kernels (fresh, canned, or frozen)
- 1 cup Parmesan cheese (finely grated)
- 3 cloves Garlic (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 1 cup Pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the corn kernels to the skillet and cook for 3-4 minutes, stirring occasionally, until they are tender and slightly golden.
Reduce the heat to low and stir in the butter, allowing it to melt and coat the corn evenly.
Add the drained pasta to the skillet with the corn mixture. Toss well to combine. Gradually add the Parmesan cheese while tossing, ensuring it melts and coats the pasta.
If the pasta seems dry, slowly add the reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is reached.
Season the pasta with salt and freshly ground black pepper to taste.
Remove the skillet from heat and garnish with chopped parsley, if desired.
Serve immediately while hot, with extra Parmesan cheese on the side for topping.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 22.1 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2685 mg | 207% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
