Sweet Corn Summer Pasta – Printable Recipe

Ingredients

• 1 sprig of fresh rosemary
• 1 ear of corn, shucked
• 3 Tablespoons unsalted butter
• 10 ounces grape tomatoes, whole
• 1 Teaspoon minced garlic
• 2 cups baby spinach, coarsely chopped
• ½ cup dry white wine
• ½ package of dried fettuccine (approximately 8-10 ounces)
• ½ cup chicken broth/stock
• 5 green onions, chopped
• Salt and pepper to taste
• ½ cup finely grated parmesan cheese, plus additional for serving
• Small handful of torn basil for serving
• Optional – fresh burrata cheese

Instructions

1. Generously salt a large pot of cold water and place the whole rosemary sprig inside the pot. Cover the pot and bring the water to a boil over high heat on your stovetop.
2. After the water is boiling, remove the sprig of rosemary with tongs and discard. Carefully drop the ear of corn into the water. Allow the corn to boil approximately 3-5 minutes and then remove from the water using tongs, reserving the cooking water. Set the corn aside to cool. Maintain the water at a boil because we will be using this to cook the pasta later.
3. Heat a large nonstick skillet over medium high heat and melt the 3 tablespoons of butter. Add the grape tomatoes to the skillet and season with a dash of salt and pepper. Cook the tomatoes, stirring occasionally, until they begin to soften (approximately 5 minutes).
4. Add the garlic and chopped spinach to the skillet and sauté 1 minute. Pour in the white wine and simmer approximately 5 minutes.
5. Cook your dried fettuccine in the boiling pot of reserved water to al dente according to the package instructions. (My package said 10-12 minutes.) Stir occasionally to keep the pasta from sticking to itself.
6. While the wine is simmering and the pasta is boiling, your corn should be cool enough to handle. Cut the corn kernels off the cobb. Add the corn kernels to the tomato and wine mixture in the skillet and then pour in the chicken broth. Bring everything to a simmer.
7. Drain the pasta when it is al dente, reserving 1 cup of cooking liquid. Add the pasta, the grated parmesan, and the chopped green onions to the simmering skillet. Season with salt and pepper to taste. Stir and toss everything together using tongs or two wooden spoons to completely coat the pasta. If your mixture is too dry, add some of the reserved pasta water to loosen the sauce. If your sauce is too thin, turn up the heat on your burner to boil off some of the extra liquid until the sauce is at your desired consistency.
8. Divide the pasta and the veggies among 4 bowls. Top with additional grated parmesan cheese and hand torn basil. If you would like to add a creamy element, cut a ball of burrata in half or quarters and divide among the pasta bowls.

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