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.

tomato and corn pasta
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There’s nothing better than tomatoes in the summertime, and this pasta recipe is the perfect way to make the most of them! I love the sweet, crunchy corn mixed with creamy ricotta and tender pasta. This recipe is easy to make, and it’s a great way to let summer produce shine! Pair it with sliced zucchini or a cucumber salad to really let the produce shine. If you love this recipe, be sure to try my easy pasta primavera, too!

Ingredients & Substitutions

  • Pasta– I recommend using whole wheat pasta so this recipe has enough protein and fiber to keep you full. I used Barilla’s Protein Plus pasta, which has extra protein and fiber. It’s one of my favorite types of pasta because the texture is very similar to regular pasta. I also like chickpea pasta, if you want even more protein and fiber, but since the pasta water won’t be as starchy, the sauce might be a bit thinner.
  • Tomatoes– I used cherry tomatoes, but if you’re using slicing tomatoes or Roma tomatoes, be sure to chop them into 2″ pieces before adding to the skillet.
  • Corn– I highly recommend corn on the cob, but you can use frozen or canned corn in a pinch.
  • Lemon juice– A squeeze of lemon juice or lime juice enhances the overall flavor of the pasta.
  • Herbs– You can use cilantro, parsley, or basil, whatever you’re in the mood for!
  • Ricotta– I recommend whole milk ricotta, which is the creamiest. If you want a lighter option, you can use part-skim but don’t use fat-free ricotta cheese. If you don’t have ricotta cheese, try this with 6oz cream cheese instead or try a combination of 4oz cream cheese and 4oz cottage cheese, blended until smooth.
  • Parmesan– This adds a salty, umami flavor to the dish. I prefer buying a block of Parmesan and grating it just before using. This will give you the best texture and flavor.

How to Make Tomato and Corn Pasta