Description
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!
Ingredients
Units
Scale
- 12oz whole wheat pasta
- 4 ears corn, shucked
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 cup parsley or cilantro chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 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 to cool, then use a sharp knife to cut off the corn from the cob.
- In a large skillet, add the olive oil and tomatoes. Cook over medium heat for 5 minutes until the tomatoes begin to release their juices.
- Add the garlic and continue to cook for 2 minutes.
- Add the 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.