RecipeStripper

Clean recipe · delish.com

Corn & Ricotta Pasta

This corn & ricotta pasta recipe is so simple yet so good, a light dish that is perfect for the summertime.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
30 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. Kosher salt
  2. 1 lb. rotini or fusilli
  3. 2 tbsp. extra-virgin olive oil
  4. 1 small shallot, finely chopped
  5. 1 c. frozen corn kernels, thawed
  6. 4 cloves garlic, finely chopped
  7. 1 c. whole milk-ricotta, plus more for serving
  8. 1/4 c. finely grated Parmesan
  9. 1/2 lemon, juiced
  10. 1 tsp. fresh thyme leaves
  11. 1/4 tsp. crushed red pepper flakes
  12. Freshly ground black pepper
  13. Fresh basil leaves, for serving

Instructions

  1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water, then drain.
  2. In same pot over medium heat, heat oil. Add shallot and corn and cook, stirring occasionally, until corn starts to gain color, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
  3. Add ricotta, Parmesan, lemon juice, thyme, and red pepper. Add 1/2 cup reserved pasta water; season with salt and black pepper. Add pasta and toss, adding more pasta water if needed, until a glossy sauce forms.
  4. Dollop with more ricotta. Top with basil.