Creamy Corn Basil Pasta

1. Cook pasta according to package directions in salted water (we recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Before draining, scoop out about ½ cup of the starchy pasta water and set aside. Then drain the pasta.

2. While the pasta is cooking, make the sauce.

3. Thoroughly wash the leeks to remove any dirt, then discard the tough dark green tops. Thinly slice the tender white and light green parts of the leek.

4. Slice the corn kernels off the cob. Then take each ear of corn and use the back of your knife to scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the sauce.

5. In a large skillet, melt the butter over medium heat. Add in the sliced leeks, garlic, salt, pepper, and red pepper flakes and cook until soft and aromatic, about 5 minutes.

6. Add in the flour and stir to combine. Allow the flour to cook for 1 minute, then slowly whisk in the LACTAID® Calcium Enriched Reduced Fat 2% Milk.

7. Add in the fresh corn, reduce the heat to low, and continue to cook until the sauce has thickened enough to coat the back of a spoon.

8. Then stir in the parmesan, lemon juice, lemon zest, and fresh basil.

9. Add the al dente pasta to the sauce and toss gently to combine for 1-2 minutes or until the sauce thickens up and coats the noodles. If needed, add in the reserved pasta water ¼ cup at a time to loosen the sauce.

10. Remove from the heat and serve immediately.

Tip: This creamy corn pasta is best eaten the same day but will keep in an airtight container in the fridge for up to 3 days. The pasta will soak up the sauce in the fridge, so it's best to gently reheat on the stove with a little milk or water to add more moisture.