Pan-Roasted Corn & Ricotta Pasta

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.

RicottaPasta1

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 ;-)

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Pan-Roasted Corn & Ricotta Pasta

Ingredients:

  • 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

Directions:

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.

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Comments

  1. This is the sort of pasta dish we eat often but we use fresh low-fat sheep’s ricotta for added flavor! x
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