Gluten Free Sweet Corn Pasta
I don't think I have found a better way to develop flavor in sauces than by adding in the Bare Bones Instant Bone Broth! The depth of flavor it provides is unmatched! Not to mention, the added protein and nutrients is a huge plus! For the August Ingredient of the Month Challenge I wanted to highlight one of my favorite summer produce items -- sweet corn! My Gluten Free Sweet Corn Pasta is creamy and rich and bursting with the best flavors summer produce has to offer!
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
13
Serves: 6
Ingredients
- 6 pieces6 pieces6 pieces Bacon
- 2 pieces2 pieces2 pieces Corn
- 1 pint1 pint1 pint Grape Tomatoes
- 0.5 cup0.5 cup0.5 cup Milk
- 0.5 cup0.5 cup0.5 cup Half and Half
- 0.5 cup0.5 cup0.5 cup Ricotta
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese
- 111 Chicken Instant Bone Broth
- 1 tsp1 tsp1 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil
- 12 oz12 oz12 oz Gluten Free Spaghetti (Jovial)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prep the ingredients for the sauce. Shuck the corn and remove the kernels from the cobs. Halve the grape tomatoes. Chop the fresh basil. Cut the bacon into small pieces.
- Bring a large pot of salted water to a boil and cook the pasta according to the instructions.
- In a large skillet over medium heat, cook the bacon pieces until they are crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon fat in the skillet.
- Add the corn kernels to the skillet with the bacon fat and sauté for about 5-7 minutes, until the corn is tender and slightly charred.
- Add the halved grape tomatoes to the skillet with the corn and cook for an additional 3-4 minutes until the tomatoes start to soften.
- In a small bowl, whisk together the milk, heavy cream, ricotta, and bone broth powder until smooth. Pour the mixture into the skillet with the corn and tomatoes.
- Stir in the Parmesan cheese, garlic powder, salt, and pepper to taste. Allow the mixture to simmer for about 5 minutes until it thickens slightly. If you would like a thicker sauce, add a teaspoon of cornstarch until you reach your desired consistency.
- Add the cooked pasta and bacon back into the skillet and stir to combine. Remove the skillet from heat and stir in the fresh basil.
- Serve the creamy sweet corn pasta with the protein of your choosing and garnished with extra Parmesan and basil if desired.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Other Shellfish Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 322 |
| Fat: | 9 g |
| Carbohydrates: | 57 g |
| Protein: | 11 g |
| Cholesterol: | 22 g |
| Sodium: | 329 mg |
| Fiber: | 3 g |
| Sugars: | 4 g |
| Calculated per serving. | |
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