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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.