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Pappardelle with Corn and Feta





Yields
Serves 4



Total Time
30 mins

Pappardelle's ribbony shape elevates weeknight pasta dinners. If you want a creamier texture in this dish, substitute soft goat cheese for the feta.

su-Pappardelle with Corn and Feta




 12 ounces pappardelle or other wide pasta, such as extra-wide egg noodles
 5 tablespoons butter
 2 garlic cloves, thinly sliced
 8 ounces button mushrooms, quartered
  Kernels sliced from 3 ears fresh corn
 2 Anaheim or New Mexico chiles, or 1 seeded jalapeño chile, stemmed and thinly sliced
 3/4 teaspoon kosher salt
 1/4 teaspoon pepper
 4 ounces feta cheese
Step 1
1

Bring a pot of generously salted water to a boil. Add pasta; cook, stirring occa­­­sion­­ally, until pasta is tender to the bite. Drain pasta, reserving 2 cups cooking water.

Step 2
2

Meanwhile, melt butter in a large pan over medium-high heat. Add garlic and mushrooms and cook, stirring, until mushrooms just begin to brown, about 2 minutes. Add corn and chiles and cook until chiles begin to soften, 2 to 3 minutes. Season with salt and pepper.

Step 3
3

Add pasta and 1 1/2 cups reserved cooking water to corn mixture and toss until liquid is absorbed. Shut off heat. Coarsely crumble feta over pasta and toss, adding more cooking water if necessary to make a very thin sauce.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories894
% Daily Value *
Total Fat 29g38%

Saturated Fat 15g75%
Cholesterol 135mg45%
Sodium 776mg34%
Total Carbohydrate 136g50%

Dietary Fiber 11g40%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.