Corn & Ricotta Pasta Recipe
This creamy Corn & Ricotta Pasta combines tender rotini with sweet corn and a luscious ricotta and Parmesan sauce, brightened by lemon juice and fresh herbs. It’s a simple yet flavorful weeknight dish that comes together quickly on the stovetop, perfect for a comforting and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Pasta and Sauce
- Kosher salt
- 1 lb. rotini or fusilli pasta
- 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 cheese, plus more for serving
- 1/4 cup finely grated Parmesan cheese
- 1/2 lemon, juiced
- 1 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper, to taste
For Garnish
- Fresh basil leaves, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Shallot and Corn: In the same pot over medium heat, heat the olive oil. Add the finely chopped shallot and thawed corn kernels. Cook, stirring occasionally, until the corn begins to develop a golden color, about 8 minutes.
- Add Garlic and Cook: Stir in the finely chopped garlic and cook for about 1 minute more, until fragrant but not browned.
- Make the Sauce: Add the ricotta cheese, grated Parmesan, lemon juice, fresh thyme leaves, and crushed red pepper flakes to the pot. Pour in 1/2 cup of the reserved pasta water. Season with kosher salt and freshly ground black pepper to taste. Stir everything together until combined and creamy.
- Toss Pasta in Sauce: Return the drained pasta to the pot. Toss with the sauce, adding more reserved pasta water as needed to create a glossy, smooth consistency that coats the pasta evenly.
- Serve and Garnish: Spoon the pasta onto plates or into bowls. Dollop with extra ricotta cheese on top and garnish with fresh basil leaves. Serve immediately.
Notes
- Use whole milk ricotta for a creamier sauce; part-skim ricotta can be used but may result in a less rich texture.
- Reserve pasta water carefully as it helps loosen and emulsify the sauce.
- Adjust red pepper flakes to your preferred level of heat or omit if sensitive to spice.
- Fresh corn can be used in place of frozen when in season for a sweeter, fresher taste.
- To make this dish vegetarian, ensure that the Parmesan cheese used is free from animal rennet.
Keywords: corn pasta, ricotta pasta, creamy pasta, Italian pasta recipe, quick dinner, vegetarian pasta
Find it online: https://flavorsbymaya.com/corn-and-ricotta-pasta-recipe/
