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Description
Good Housekeeping
Ingredients
US|METRIC
6 SERVINGS
- 4 ears corn
- 1 lb. campanelle (or fusilli pasta)
- 6 Tbsp. butter (no substitutions)
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves (packed, torn)
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Directions
- Heat large covered saucepot 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-quart 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 teaspoon 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, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol45mg15% |
Sodium340mg14% |
Potassium200mg6% |
Protein16g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A10% |
Vitamin C2% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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