Fusilli With Corn Sauce

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By Joe Yonan

Here's a simple, summery pasta crockery that lets the axenic spirit of saccharine maize radiance through, adorned by small much than onions, pecorino Romano and basil. Grating fractional of the maize pulls retired its delicious milky pulp, eliminating the request for cream.

Need maize shucking tips? Read this: The easiest mode to shuck corn

Storage: Refrigerate for up to 4 days.

Ingredients

1/4 spoon good salt, positive much arsenic needed
12 ounces dried whole-wheat fusilli (may substitute farfalle oregon different curly pasta)
8 ears husk-on caller corn
2 tablespoons extra-virgin olive oil
2 mean yellowish onions (1 lb total), chopped
4 cloves garlic, thinly sliced
2 ounces grated pecorino Romano food (packed 1/2 cup)
1/2 spoon freshly crushed achromatic pepper, oregon much arsenic needed
1/2 cupful packed caller basil leaves, thinly sliced

Nutritional Facts

Per serving

Calories
430
Fat
11 g
Saturated Fat
3 g
Carbohydrates
70 g
Sodium
250 mg
Cholesterol
10 mg
Protein
17 g
Fiber
10 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look successful "Eat Your Vegetables: Bold Recipes for the Single Cook," by Joe Yonan (Ten Speed Press, 2013).

Tested by Joe Yonan.

Published July 14, 2015

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Updated March 15, 2026

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