Corn & Ricotta Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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

Directions

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.

Nutrition

• Calories: 667
• Total Fat: 18 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 37 mg
• Sodium: 584 mg
• Total Carbohydrate: 97 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 25 g