Corn & Ricotta Pasta

• porções: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

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

Instruções

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.

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.

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.

Dollop with more ricotta. Top with basil.

Nutrição

• Calorias: 667
• Gordura Total: 18 g
• Gordura Saturada: 7 g
• Gordura Trans: 0 g
• Colesterol: 37 mg
• Sódio: 584 mg
• Carboidrato Total: 97 g
• Fibra Dietética: 5 g
• Açúcares Totais: 5 g
• Proteína: 25 g