Brown Butter Corn Ricotta Pasta

This Brown Butter Corn Ricotta Pasta combines the sweetness of fresh corn with the richness of brown butter and creamy ricotta, creating a decadent yet simple dish. Perfect for summer, the pasta is complemented by fresh herbs and can be customized with your favorite vegetables for a wholesome, satisfying meal.

Why You’ll Love This Recipe

  • Simple Ingredients, Big Flavor: With just a few key ingredients, this pasta delivers an incredibly rich and flavorful meal.

  • Seasonal Goodness: It highlights the best of summer produce with sweet corn, making it a perfect way to celebrate the season.

  • Customizable: Add vegetables like cherry tomatoes, spinach, or zucchini to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 4 tablespoons butter

  • 3 cups fresh corn kernels (about 3 ears of corn)

  • 1 cup ricotta cheese

  • 12 oz pasta (tagliatelle, fettuccine, or your favorite type)

  • Salt and pepper, to taste

  • Fresh basil, for garnish

  • Green onion, for garnish

Directions

  1. Brown the Butter: Melt the butter in a pan over medium heat. Allow it to cook until it reaches a golden amber color, then remove from heat.

  2. Cook the Pasta and Corn: Boil pasta in salted water. In a separate pan, sauté corn with butter, salt, and pepper until tender.

  3. Make the Sauce: Blend half the corn with ricotta and reserved pasta water until smooth.

  4. Combine: Stir the brown butter into the cooked pasta. Toss with the corn-ricotta mixture.

  5. Garnish and Serve: Top with the remaining corn, fresh basil, green onions, and season with salt and pepper.

Servings and Timing

  • Servings: This recipe makes 4 servings.

  • Preparation Time: 15 minutes

  • Cooking Time: 30 minutes

  • Total Time: 45 minutes

Variations

  • Vegan: Substitute vegan butter and ricotta for a plant-based version.

  • Gluten-Free: Use gluten-free pasta for a gluten-free option.

  • Add Vegetables: Consider adding grilled asparagus, spinach, or peas for more texture and flavor.

Storage/Reheating

  • Storage: Keep leftovers in the refrigerator for up to 3 days.

  • Reheating: Reheat in a skillet with a splash of water or broth to revive the sauce’s creaminess.

FAQs

1. Can I use frozen corn?

Yes, frozen corn works just as well in this recipe.

2. Can I use a different pasta shape?

Absolutely! Any pasta shape you prefer will work.

3. How can I make this pasta spicier?

Add red pepper flakes or diced jalapeños to the sauce.

4. Can I use store-bought ricotta?

Yes, store-bought ricotta will work fine.

5. Can I make the sauce ahead of time?

The sauce is best made fresh, but you can prepare the corn-ricotta blend ahead of time.

6. How do I store leftovers?

Store leftovers in an airtight container in the fridge.

7. Can I add protein to this dish?

Grilled chicken or shrimp would be great additions.

8. How do I brown the butter properly?

Cook the butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma.

9. Can I use a different cheese?

You can substitute ricotta with cream cheese or mascarpone for a different flavor.

10. Is this pasta kid-friendly?

Yes, the creamy texture and sweet corn are likely to appeal to kids.

Conclusion

This Brown Butter Corn Ricotta Pasta is the perfect dish to embrace the flavors of summer. With its rich, creamy sauce and the sweetness of corn, it’s both comforting and fresh, making it an ideal meal for any occasion.

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Brown Butter Corn Ricotta Pasta

Brown Butter Corn Ricotta Pasta

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  • Author: Paula
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This Brown Butter Corn Ricotta Pasta combines the richness of brown butter, the sweetness of fresh corn, and the creaminess of ricotta cheese for a decadent yet simple summer meal. Perfect for celebrating seasonal produce, this dish is versatile and can be customized with your favorite vegetables for added flavor and texture.

Ingredients

4 tablespoons butter

3 cups fresh corn kernels (about 3 ears of corn)

1 cup ricotta cheese

12 oz pasta (tagliatelle, fettuccine, or your favorite type)

Salt and pepper, to taste

Fresh basil, for garnish

Green onion, for garnish

Instructions

  • Brown the Butter: Melt the butter in a pan over medium heat. Allow it to cook until it reaches a golden amber color, then remove from heat.

  • Cook the Pasta and Corn: Boil pasta in salted water according to package instructions. In a separate pan, sauté corn with butter, salt, and pepper until tender.

  • Make the Sauce: Blend half the corn with ricotta and reserved pasta water until smooth to create the sauce.

  • Combine: Stir the brown butter into the cooked pasta. Toss with the corn-ricotta mixture and combine well.

  • Garnish and Serve: Top with the remaining corn, fresh basil, and green onions. Season with salt and pepper, and serve.

Notes

Storage: Leftovers can be stored in the refrigerator for up to 3 days.

Reheating: To reheat, warm in a skillet with a splash of water or broth to revive the creaminess of the sauce.

Variations: For a vegan version, substitute vegan butter and ricotta. For gluten-free, use your favorite gluten-free pasta. You can also add grilled vegetables like asparagus, spinach, or peas.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Pasta
  • Method: Sautéing, Boiling, Blending
  • Cuisine: Italian-American

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