Summer might not be my favorite season, because while it is pretty, the heat isn’t something I like (I wilt), but it is my favorite for the seasonal produce. The local farmer’s market opens this weekend, and now we live within walking distance! I get more inspired in my cooking once it warms up and more, that I can get more unusual vegetables once again.
This meal came together quickly, and while the water was coming to a boil, I went out back and picked the basil. I don’t grow basil well and usually end up killing it. My plants this year I snagged on a weekend sale for 59 cents a plant. I figure if this is the only meal I pick any for, I am ahead financially so far 😉
Pan-Roasted Corn & Ricotta Pasta
- 1 pound shell or similar pasta shape
- ¼ cup extra virgin olive oil, divided
- 4 ears fresh corn, shucked
- 1 large red onion, peeled, halved and thinly sliced
- 1 tsp garlic, minced
- 1 15-ounce container ricotta cheese, preferably full-fat
- 2/3 cup (loosely packed) fresh basil leaves, thinly sliced
- Ground black pepper
Let ricotta cheese come to room temperature while you prepare the dinner.
Cut kernels off the corn cobs. To make it less messy, stand up each ear in a large bowl, running a chef’s knife down the cob. This prevents the corn kernels from flying everywhere.
Bring a large pot of salted water to boil. Add pasta, cook as directed on package. Reserve 1 cup pasta cooking water, drain pasta.
Meanwhile, heat a large skillet (not non-stick) over medium-high heat. Add in the corn kernels, and cook for 4 minutes, stirring constantly, until the corn is browned in spots. Turn the burner down to medium, add in 2 Tablespoons of the oil, onion and garlic, saute until onion is tender, 5 to 10 minutes. Sprinkle on plenty of ground black pepper and toss.
Transfer hot drained pasta back to cooking pot, toss gently with remaining 2 Tablespoons oil. Add in vegetables and basil, toss again. Stir in just enough reserved pasta water (I used about 1/3 cup) for the pasta to have a bit of sauce. Serve immediately with small scoops of ricotta cheese on top.
Serves 4 to 6.