Creamy Sweet Corn & Brown Butter Ricotta Pasta
Creamy Sweet Corn & Brown Butter Ricotta Pasta is a comforting dish that brings together the sweetness of fresh corn and the nuttiness of brown butter, enveloped in rich ricotta cheese. Perfect for any occasion, this pasta recipe is not only easy to make but also visually stunning, making it a showstopper at your dinner table. Indulge in this delightful meal that evokes memories of summer gatherings while delivering a burst of flavor with every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz pasta (fettuccine or spaghetti)
- 2 cups fresh sweet corn (kernels from about 2 ears)
- 4 tbsp unsalted butter
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic (minced)
- Fresh basil or parsley (for garnish)
- Salt and pepper (to taste)
Instructions
- 1. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- 2. Prepare corn: While the pasta cooks, slice kernels off the cob.
- 3. Make brown butter: In a skillet over medium heat, melt butter until golden brown and nutty-smelling; stir continuously to avoid burning.
- 4. Add garlic and corn: Stir in minced garlic and corn; sauté for 3-4 minutes until tender.
- 5. Combine everything: Add drained pasta to the skillet with corn, then mix in ricotta and reserved pasta water until creamy.
- 6. Season: Stir in salt, pepper, and Parmesan until well combined.
- 7. Serve hot: Plate the pasta and garnish with fresh herbs.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg