Pasta with corn, lemon and black pepper

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 390, total fat 12 G., saturated fats 6 G., proteins 15 G., carbohydrates 60 G., fiber 3 G., cholesterol 25 mg, sodium 600 mg, sugar 1 G.

Lutein, the yellow pigment in corn, is a member of the carotenoid family, which is abundant in yellow, orange, and red fruits and vegetables. However, lutein isn't found everywhere: in addition to corn, good sources include egg yolks and cabbage (the yellowness is masked by green chlorophyll). Lutein is best absorbed with a small amount of fat, found in the butter, milk, and cheese found in this healthy pasta. Another important component is turmeric, a valuable source of curcumin. It also imparts a yellow color to dishes and has antioxidant and anti-inflammatory properties. So, this sunny pasta is the key to a good mood and a strong immune system.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200 g pappardelle pasta
Olive oil for greasing
2 ears of corn, shelled
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
1 yellow bell pepper, diced
A large pinch of ground turmeric
1.5 cups of milk with 2% fat content
1/4 tbsp. grated parmesan
1 tsp lemon zest (about 1 lemon) + lemon wedges for serving
0.5 tsp black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pappardelle pasta, corn, lemon zest, Parmesan cheese, sweet pepper, milk, turmeric, black pepper

Cooking the dish according to the recipe:

Bring a large pot of water to a boil. Place the pasta in the water and cook according to package directions. Drain, reserving some of the cooking water. Toss the pasta with a little oil and set aside.
Meanwhile, use a sharp knife to cut the corn kernels off the cobs. Holding the cobs over a bowl, scrape them with the blunt side of the knife to extract the milk. Discard the cobs.

Melt the butter in a large skillet and add the corn kernels, garlic, bell pepper, and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2% milk, 3 tablespoons Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook until the sauce thickens to the consistency of heavy cream, about 5 minutes.
Add the cooked pasta, lemon zest, and 1/4 teaspoon of salt. Gently toss the pasta with the sauce (thin with reserved cooking water if necessary). Divide among four bowls. Sprinkle each serving with the remaining 1 tablespoon of Parmesan cheese and season with a little pepper. Serve with lemon wedges.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Simple pasta recipes / Summer dishes / Dinner / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine