# Components:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Vegetables & Herbs
02 - 2 cups fresh corn kernels, about 3 ears, or frozen and thawed
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup fresh basil leaves, torn or sliced
→ Dairy & Pantry
07 - 2 tablespoons olive oil
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - 1/3 cup heavy cream
10 - Salt and freshly ground black pepper, to taste
11 - Zest of 1 lemon
12 - Juice of 1/2 lemon
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for 2 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds. Add corn kernels and cook for 3 to 4 minutes until tender.
04 - Add halved cherry tomatoes and cook for 2 minutes, just until they soften slightly.
05 - Reduce the heat to low. Add drained pasta to the skillet. Pour in reserved pasta water, heavy cream, lemon zest, and lemon juice. Toss to integrate all components evenly.
06 - Mix in Parmesan cheese and most of the basil, setting aside a few leaves for garnish. Adjust seasoning with salt and freshly ground black pepper.
07 - Plate immediately, topping with extra Parmesan and reserved basil leaves for garnish.
