You are here

Corn and Ricotta Pasta

Corn and Ricotta Pasta

Nutrition Facts
  • cal. (kcal) 439
Corn and Ricotta Pasta
  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: 20 mins at 400°F
  • Cook: 20 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 1 1/2 pounds tricolor cherry tomatoes
  • 1 tablespoon plus 2 tsp olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/2 cup torn fresh basil
  • 1 cup chopped white onion
  • 1 1/2 cups fresh corn kernels
  • 1 pound fettucine
  • 1 cup part-skim ricotta

Directions

  1. Heat oven to 400 degrees .
  2. On a foil-lined rimmed baking sheet, toss tomatoes with 1 tbsp oil and 1/4 tsp each salt and pepper. Roast 20 minutes, until lightly blistered. Toss hot tomatoes with 1/4 cup basil.
  3. In a large skillet, heat 2 tsp oil over medium-high; add onion. Cook 3 minutes, until starting to brown. Add corn and cook 5 to 7 minutes.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettucine and cook according to package instructions for al dente, about 10 minutes.
  5. Add 1 cup pasta water to corn and stir, scraping bottom of skillet. Cover, reduce heat and simmer 10 minutes. Cool mixture slightly.
  6. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
  7. Carefully puree corn mixture with reserved pasta water, ricotta and 1/2 tsp each salt and pepper. Pour sauce over pasta and stir. Transfer to a large serving bowl. Spoon tomatoes over pasta, drizzle with any juices remaining in pan and top with 1/4 cup basil.

Note

  • For extra flavor and a bit of crunch, sprinkle crumbled cooked bacon over the Corn and Ricotta Pasta.

Nutrition Information for Corn and Ricotta Pasta

Servings Per Recipe: 6
PER SERVING: 439 cal., 9 g total fat (3 g sat. fat), 339 mg sodium, 73 g carb. (6 g fiber, 9 g sugars), 17 g pro.