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Delightful Pasta With Fresh Corn, Basil, and Burrata

Creamy burrata cheese melds with fresh corn and basil in this vibrant pasta dish. Enjoy the crunchy kernels and fragrant herbs in every bite—perfect for a quick weeknight dinner or a special gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12 oz. spaghetti
  • 2 cups fresh corn kernels
  • 1 cup cherry tomatoes halved
  • 1/2 cup fresh basil leaves torn
  • 8 oz. burrata cheese
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • Salt and pepper to taste

Method
 

  1. Cook the spaghetti in salted boiling water until al dente, according to package instructions.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant, then toss in the corn and cherry tomatoes.
  4. Drain the spaghetti, reserving about 1/2 cup of the pasta water, and add the noodles to the skillet.
  5. Fold in the torn basil leaves, adding a touch of freshness, and season with salt and pepper to taste.
  6. Serve immediately, placing generous pieces of burrata on top of each serving and drizzling with a little extra olive oil.

Notes

For a twist, try subbing in different seasonal vegetables. This dish is at its best when made fresh but can be refrigerated for a day or two if you have leftovers.