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Creamy Sweet Corn & Brown Butter Ricotta Pasta Perfection

Creamy Sweet Corn & Brown Butter Ricotta Pasta
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Enjoy a taste of summer with this Creamy Sweet Corn & Brown Butter Ricotta Pasta. It’s a delightful dish that combines the sweetness of fresh corn with the nutty richness of brown butter and the velvety texture of ricotta cheese, all tossed with your favorite pasta.

Ingredients

Scale
  • 1 pound pasta
  • 1/2 cup unsalted butter
  • 4 cups fresh or frozen corn kernels
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup pasta water
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until butter turns golden brown and smells nutty. This is your brown butter.
  3. Add corn kernels to the skillet and cook until tender and slightly caramelized, about 5-7 minutes.
  4. Stir in minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
  5. Reduce heat to low. Add ricotta cheese, Parmesan cheese, and about 1/4 cup of the reserved pasta water to the skillet. Stir until a creamy sauce forms. Add more pasta water, a tablespoon at a time, if needed to reach desired consistency.
  6. Season the sauce with salt and pepper to taste.
  7. Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta evenly.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh herbs.

Notes

  • For an extra creamy sauce, use whole milk ricotta.
  • If using frozen corn, make sure to thaw it before cooking.
  • Adjust the amount of red pepper flakes to your spice preference.

Nutrition

Find it online: https://sundayflavor.com/creamy-sweet-corn-brown-butter-ricotta-pasta/