Summer is ideal when it comes to making fast and healthy meals. The vegetables are soft, the herbs are fresh and the grill is healthy. Corn got a bad wrap during the low carb/Atkins craze and a lot of people still stay away from it. I hate that because corn is necessarily bad for you and on top of it all, it cooks quickly and is cheap!!!
Corn goes well with light flavors like olive oil. However, there are times I need to mix up only using olive oil as my pasta sauce, so using ricotta and some reserved pasta water makes for one seriously fast “sauce” other than olive oil. It’s even better if you make your own ricotta cheese. But if you can’t, do try to buy whole milk ricotta from a local farm if possible.
Pasta with Ricotta and Corn
- 2 ounces pasta
- 1/4 cup ricotta cheese
- 1 small ear of corn
- chopped fresh basil
- kosher salt
- Turn the grill and turn it to high. Remove the husk and silk from the corn and grill the over direct heat. Turn it occasionally. You want the corn to get a slight char to it.
- While the corn is grilling, bring a pot of water to a boil. Add salt and pasta. Cook according to package directions. Drain and reserve 2 tablespoons of the pasta water.
- Once the corn is slightly charred, remove and cut the kernels off. Don't cut to close to the core because it gets starchy.
- Reheat the pasta in a saute pan and add in the ricotta, corn and reserved pasta water. Season with salt and the chopped basil.
- Taste and adjust seasonings.
Low Sodium, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added