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Related Video: Lemon Ricotta Pasta
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
667
A light pasta is an ideal dinner during the warm summer months. Fresh ricotta and sweet corn are the stars of the show for this quick and easy pasta. We utilize frozen corn here, but leftover kernels from grilled corn would make the dish even better; this is so much fun to make when corn is at its flavorful best. The dish comes together in one pot and in about 30 minutes, which you just can’t beat. Cleanup couldn't be easier, and you'll get dinner on the table fast. If ricotta sauces on pasta is your thing, give our lemon ricotta pasta a try next!
Did you try making this recipe? Let us know how it went in the comments!
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Ingredients
Kosher salt
- 1 lb.
rotini or fusilli
- 2 Tbsp.
extra-virgin olive oil
- 1
small shallot, finely chopped
- 1 cup
frozen corn kernels, thawed
- 4
cloves garlic, finely chopped
- 1 cup
whole milk-ricotta, plus more for serving
- 1/4 cup
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
Directions
- Step 1In 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.
- Step 2In 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.
- Step 3Add 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.
- Step 4Dollop with more ricotta. Top with basil.
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