Fresh Corn & Ricotta Pasta

By Cathie davidson

Serves 4
Prep 10 minutes
Cook 15 minutes

Ingredients

• 1 -1 pound medium shells
• 4 tsp olive oil + more for drizzling
• 4 ears of corn
• 1 red onion, finely chopped
• 2 large cloves of garlic ,thinly sliced
• 1 -container 15 oz ricotta
• 2/3 cup loosely packed basil leaves, thinly sliced

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions; drain. Return the pasta to the pot and toss with 2 TBL Olive Oil.
2. While the pasta is cooking, heat a large cast iron or other heavy skillet over medium-high heat. Slice the kernels from the cob, and cook in the dry skillet, stirring occasionally, until browned in spots, about 4 minutes. Reduce the heat to medium and add the onion, garlic, and 2 TBL Olive Oil. Cook, stirring occasionally, until onion softens, about 2 minutes. Season with salt and Pepper.
3. Toss the pasta with the corn mixture. Divide among plates and top with Ricotta and basil. Drizzle with Olive Oil and season.