Corn & Ricotta Pasta
Recipe: https://recipestripper.com/recipes/56650dcd-4abd-4c86-833c-180998e22cc1
Original source: https://www.delish.com/cooking/recipe-ideas/a44433756/corn-and-ricotta-pasta-recipe/

This corn & ricotta pasta recipe is so simple yet so good, a light dish that is perfect for the summertime.
Yield: 4 - 6 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT30M

Ingredients
- Kosher salt
- 1 lb. rotini or fusilli
- 2 tbsp. extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 c. frozen corn kernels, thawed
- 4 cloves garlic, finely chopped
- 1 c. whole milk-ricotta, plus more for serving
- 1/4 c. finely grated Parmesan
- 1/2 lemon, juiced
- 1 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 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.