Pasta with Corn & Ricotta
Ingredients
- 1 Lb Pasta (I used Vegetable Radiatore, but Orchiette is a great choice too)
- 2 Ears of Corn, steamed or grilled (or 1 cup cooked frozen corn kernels, defrosted)
- 1/3 Cup Ricotta Cheese, crumbled
- 1/4 Cup parmesan cheese, grated
- 1 Cup cherry tomatoes, halved
- 3 Tbsp olive oil
- 1 Tsp kosher salt
Instructions
- Cook the pasta according to package directions, drain and cover with cold water until room temperature.
- Cut the corn off the cob and place kernels in a bowl with pasta and remaining ingredients and stir to combine.
- Serve.
- Time saver: You can add the ears of corn in the last 4 minutes of boiling the pasta, drain and cool before cutting off the cob
Nutrition
Calories: 490kcal | Carbohydrates: 76g | Protein: 17g | Fat: 14g | Cholesterol: 15mg | Sodium: 570mg | Fiber: 4g | Sugar: 4g
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