Melissa Clark's Creamy (No Cream!) Corn Pasta with Basil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer pasta with corn puréed into the sauce along with basil and parmesan for creaminess without cream. Bright, herbaceous, and balanced with lemon. Light enough for warm months.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Kosher salt to taste
- 12 ounces dry pasta
- 4 tablespoon unsalted butter, divided
- 1 bunch scallions (about 8), trimmed and thinly sliced (whites and light green parts only)
- 2 large ears corn, shucked and kernels removed (2 cups kernels)
- freshly cracked black pepper to taste
- ½ cup grated Parmesan cheese, more to taste
- ⅓ cup torn basil or mint, more for garnish
- pinch red pepper flakes, or to taste
- Fresh lemon juice, as needed
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 576mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 481mg
- Calcium
- 177mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.