1-Getting started with this creamy corn pasta is as easy as boiling water, and the steps are straightforward for even beginner cooks. Begin by cooking 8 ounces of pasta in a salted pot of boiling water until it’s al dente, following the package instructions this usually takes about 8-10 minutes. Once done, drain the pasta and set it aside, remembering to reserve a cup of the pasta water for later adjustments.

2-While the pasta cooks, melt 2 tablespoons of butter in a skillet over medium heat and sprinkle in 1/2 tablespoon of flour. Cook this for 1 to 2 minutes to form a roux, which helps thicken the sauce. Next, add the 2 cloves of minced garlic, then pour in 1/4 cup of chicken broth or a substitute like vegetable broth or dry white wine, along with 1 tablespoon of lemon juice and 1/4 teaspoon of Italian seasoning. Let it bubble for about 30 seconds to blend the flavors.

3-Whisk in 3/4 cup of heavy cream, followed by 1 1/2 cups of corn, and let the sauce simmer until it reaches your desired thickness this might take a few minutes. Stir in 1/2 cup of freshly grated Parmesan cheese and 1/4 cup of torn fresh basil, then remove from heat. Finally, toss the drained pasta with the sauce, adding reserved pasta water if needed to loosen it up, and season with salt and pepper to taste before serving immediately. Remember, use heavy cream to prevent curdling from the lemon juice, and feel free to add extra fresh herbs for more flavor.