fresh corn & ricotta pasta

prep time:  10 minutes
cook time:  15 minutes
servings:  4

1 pound medium pasta shells
4 tablespoons olive oil
4 ears corn
1 red onion - finely chopped
2 large cloves garlic - thinly sliced
1 15-ounce container ricotta
2/3 cup loosely packed basil leaves - thinly sliced.

1.  bring a large pot of salted water to a boil.  cook the pasta according to the package directions; drain.  return the pasta to post and toss with 2 tablespoons olive oil.

2.  heat a large cast-iron skillet over medium-high heat.  slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots , about 4 minutes.  reduce heat to medium and add onion, garlic, and 2 tablespoons olive oil.  cook, stirring occasionally, until the onion softens, about 2 minutes, season with salt and pepper.

3.  toss the pasta with the corn mixture.  divide among plates and top with ricotta and basil.  drizzle with olive oil and season with salt and pepper to taste.

- rachael ray magazine, july/august 2014

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