Summer Corn & Basil Rotini

Name: Summer Corn & Basil Rotini
Total time: 25 min
Yield: 6
Ingredients: 1 box (12 oz) Carbe Diem!™ Rotini; 4 ears corn, shucked; 2 tablespoons salted butter; 2 garlic cloves, chopped; 2 teaspoons kosher salt; 1/2 teaspoon ground pepper; 1/2 teaspoon red pepper flakes; 1 cup whole milk ricotta, for serving; 1/2 cup grated Parmesan cheese, for serving; 1/2 cup fresh basil leaves, roughly chopped, for serving

A pasta dish that celebrates the flavors of summer. Sweet corn, fragrant basil, and juicy cherry tomatoes come together with tender rotini to create a light yet satisfying meal, perfect for warm days.

25 Minutes
6 Servings
33g Net Carbs
320 Calories

Ingredients

1 box (12 oz) Carbe Diem!™ Rotini
4 ears corn, shucked
2 tablespoons salted butter
2 garlic cloves, chopped
2 teaspoons kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon red pepper flakes
1 cup whole milk ricotta, for serving
1/2 cup grated Parmesan cheese, for serving
1/2 cup fresh basil leaves, roughly chopped, for serving

Nutrition

6 Servings Per serving: Calories 320; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 35mg; Sodium 1240mg; Total Carbohydrate 59g (Dietary Fiber 26g, Sugars 4g); Protein 17g

% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 20%; Iron 8%;

Net Carbs = 33 grams

Steps

Bring a large pot of salted water to boil. Cook rotini according to package directions until al dente, 13 to 15 minutes. Drain, reserving 1 1/2 cups pasta water.
Meanwhile, use a serrated knife to cut corn kernels from cobs. Melt butter in a large skillet over medium heat. Add corn kernels and garlic and cook until corn is beginning to brown, about 5 minutes. Season with salt, pepper and red pepper flakes, then remove from heat.
Reserve 2 cups of corn in pan. Transfer remaining corn to a blender and add 1 cup pasta water. Blend until creamy, about 1 minute. Add more pasta water if sauce is too thick—you’re looking for a pourable consistency.
Return sauce to pan with corn, along with rotini. Stir well to coat. Transfer to a serving bowl, then top with ricotta and fresh basil. Serve immediately.

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