Total Time
30 Mins
Yield
Serves 4

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

How to Make It

Step 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

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

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.

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Ratings & Reviews

ElizaThorn's Review

SuzanneM
August 04, 2014
The flavor of this pasta dish was really good. I didn't add the chiles because I planned to share it with my 2 year old, but I did add chile flakes to my portion. I liked it, and might make it again if I have feta and fresh corn on hand.

SuzanneM's Review

ElizaThorn
July 02, 2014
This dish was just ok. It tasted better than it looked (I really dislike "vampire" food- food whose color and vibrancy seems to have been sucked out by cooking.) The mushrooms, corn and feta were all the same color. I added some pepper strips and some peas for visual interest. Perhaps yellow corn would also be more interesting.I would also recommend sauteeing the mushrooms for a bit more crispness, rather than braising them in the butter. Adding the pasta cooking liquid didn't add much; we barely added 3/4 cup. I would stick with just the cooking liquid from the mushroom mixture, and maybe a bit of olive oil. Definitely use the chiles- they added a lot of flavor as well as heat. It really did taste good, it just looked so unappetizing.