Name: Corn & Ricotta Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -; Juice of 1/2 lemon -; 1 tsp. fresh thyme leaves -; 1/4 tsp. crushed red pepper flakes -; Freshly ground black pepper -; Fresh basil leaves, for serving -

Ingredients for - Corn & Ricotta Pasta

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. Juice of 1/2 lemon

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

How to cook deliciously - Corn & Ricotta Pasta

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Dollop with more ricotta. Top with basil.