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Sunshine Corn and Basil Fettuccine

Sunshine Corn and Basil Fettuccine is a dreamy, creamy summer meal perfect for vegetarians. With savory garlic flavors and a touch of sweetness from the corn, this dish is both comforting and light. On your table in just 30 minutes!
30 min
TOTAL TIME
621
CALORIES
$1.24
PER SERVING
Sunshine Corn and Basil Fettuccine
Ingredients
12 INGREDIENTS
4 SERVINGS
All-purpose Flour
1/2 tbsp all-purpose flour
Fresh Basil
1/4 cup fresh basil
chopped
Salt
salt
Corn On The Cob
1 1/2 cups corn on the cob
kernels removed
Parmesan Cheese
1/2 cup parmesan cheese
freshly grated
Black Pepper
black pepper
Fettuccine Pasta
8 oz fettuccine pasta
Garlic
2 cloves garlic
minced
Vegetable Broth
1/4 cup vegetable broth
Lemon Juice
1 tbsp lemon juice
Heavy Cream
3/4 cup heavy cream
Unsalted Butter
2 tbsp unsalted butter
Directions
8 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Bring a large pot of salted water to a boil, and cook the fettuccine pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water.
2
While the pasta is cooking, melt unsalted butter in a large skillet over medium heat.
3
Sprinkle all-purpose flour into the melted butter and cook for 1 to 2 minutes, stirring continuously.
4
Add minced garlic to the skillet, followed by vegetable broth and lemon juice. Let it simmer for about 30 seconds.
5
Whisk in the heavy cream and add corn kernels. Cook the sauce for a few minutes until it thickens to your desired consistency.
6
Stir in freshly grated parmesan cheese and chopped fresh basil. Remove the skillet from the heat.
7
Drain the fettuccine and add it to the skillet, tossing until well-coated with sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time.
8
Season with salt and black pepper to taste, and serve immediately.
Health Info
Macros
62g
CARBS
32g
FAT
23g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT