• Heat oven to 400°.

  • 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.

  • 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.

  • 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.

  • Add 1 cup pasta water to corn and stir, scraping bottom of skillet. Cover, reduce heat and simmer 10 minutes. Cool mixture slightly.

  • Drain pasta, reserving 1 cup cooking water. Return pasta to pot.

  • 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.


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

Nutrition Facts

439 calories; 9 g total fat; 339 mg sodium. 73 g carbohydrates; 17 g protein;