Spaghetti with Fresh Corn and Basil

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Spaghetti with Fresh Corn and Basil

Spaghetti with Fresh Corn and Basil
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: DCC
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Low Sodium, Good Source of Fiber
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)

The saffron gives this dish beautiful color. A great summer dish with the fresh vegetables.


1 1/2 cups fresh Corn kernels (cut from 3 or 4 ears of corn)
2 cups Half and Half
1 tablespoon Butter
1 teaspoon minced Garlic
1/4 cup peeled, seeded and diced Tomato
1 tablespoon finely chopped Basil
Salt and freshly ground black Pepper
1/4 teaspoon Saffron threads
1 box (16oz) thin Spaghetti


Puree 1 cup of the corn and 1 cup of the half and half in a food processor until very smooth; press through a strainer and reserve.

In a small skillet heat the butter and garlic until sizzling. Mix in the remaining corn kernels, tomato, basil and salt and pepper. Keep warm over low heat.

Sprinkle the saffron in a large skillet and warm over very low heat until fragrant, about 2 minutes. Add the remaining half and half and boil over high heat until reduced by half, about 3 minutes. Add the strained corn puree and simmer over low heat until thickened, about 5 minutes. Add salt and pepper, to taste.

Meanwhile, cook the pasta according to package directions in plenty of salted boiling water, until firm to the bite. Remove from heat and add 1 cup cold water to stop cooking; drain. Add pasta to the skillet with the saffron cream mixture; heat stirring, until pasta is coated, about 2 minutes. Mix in half of the corn and tomato mixture. Divide pasta among 4 serving dishes, garnish each with the remaining corn and tomato mixture and serve at once.

Nutrient Information
Calories: 665
Total Fat: 19 g
Saturated Fat: 11 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 93 mg
Carbohydrates: 105 g
Protein: 20 g
Fiber: 5 g
Vitamin A: 608 IU
Vitamin C: 4.4 mg
Calcium: 154 mg
Iron: 4.1 mg

Cook's Notes:

Use 2% reduced-fat milk instead of half and half to reduce the fat and calories in this dish.