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
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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.
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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.
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Make the Sauce: Blend half the corn with ricotta and reserved pasta water until smooth to create the sauce.
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Combine: Stir the brown butter into the cooked pasta. Toss with the corn-ricotta mixture and combine well.
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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
