Corn and Ricotta Pasta

Corn and Ricotta Pasta
Makes 6
Prep 15 m
Roast 20 m
Cook 20 m



  1. 1 of 7 Heat oven to 400 degrees .
  2. 2 of 7 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.
  3. 3 of 7 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.
  4. 4 of 7 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.
  5. 5 of 7 Add 1 cup pasta water to corn and stir, scraping bottom of skillet. Cover, reduce heat and simmer 10 minutes. Cool mixture slightly.
  6. 6 of 7 Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
  7. 7 of 7 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.
Nutrition Information for Corn and Ricotta Pasta
Servings Per Recipe: 6
Per Serving: 6 g fiber, 9 g sugar, 73 g carb., 439 kcal cal., 9 g Fat, total, 3 g sat. fat, 17 g pro., 339 mg sodium