Summer Tomato & Corn Pasta

This tomato and corn pasta dish is the perfect summer recipe! Sweet corn, juicy tomatoes, and creamy ricotta come together to make a simple, delicious meal.

Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.

Bring a large pot of salted water to a boil and add the corn. Cook for 4 minutes, then use tongs to remove the corn from the pot.

Allow corn to cool, then use a sharp knife to cut off the corn from the cob.

In a large skillet, add olive oil and tomatoes. Cook over medium heat for 5 minutes. Add garlic and continue to cook for 2 minutes.

Add cooked corn, herbs, lemon juice, ricotta cheese, pasta water, and pasta to the skillet.

Heat over medium heat for 2-3 minutes, stirring frequently until heated through. Top with Parmesan cheese and season with salt and pepper to taste.

Get the full recipe at iheartvegetables.com