Karensrecipes.comHealthy, fun, & tasty!  
Login to view your Recipe BoxLogin to view your Recipe BoxRegister for news/updates and your very own Recipe BoxYour Recipe BoxNeed help? Click here!
View Recipes Basics Meats Themese Desserts

Search Recipes:
Recipe Categories
  Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup
 
  Beef, Chicken, Pasta, Pork, Seafood, Vegetarian
 
  Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie
 
  Christmas, Fondue, Holiday, Mexican, Thanksgiving




MainRecipesVegetarian | Pappardelle with Corn

   Pappardelle with Corn submitted by Mom Johnson
Description
From the Food Network magazine, September 2011 A vegetarian dish that even my husband enjoyed!

Directions
Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

Melt 2 T. butter in a large skillet over medium heat. Add the tomatoes, 1 tsp. salt and 1/2 tsp. pepper and cook until the tomatoes soften, about 4 minutes. Ad the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and the corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 T. butter and 1/2 tsp. salt. Toss to combine, adding the reserved cooking water as needed. Season with additional salt and pepper to taste. Top with more fresh parmesan cheese and torn basil. Serves 4.


Send to a Friend
Printable Version


Ingredients
v 2 ears of corn, shucked
v 5 T. unsalted butter
v 3 cups grape tomatoes
v 2 cloves garlic, minced
v Freshly ground pepper
v 1/2 cup white wine
v 12 oz. pappardelle pasta
v 1/2 cup low-sodium chicken broth
v 1 small bunch green onions, thinly sliced
v 1/2 cup freshly grated parmesan cheese, plus more for topping
v Fresh, torn basil for topping









Site Credits :: Legal :: Privacy Notice