Pasta with Corn & Ricotta

By bridgetinma

Weelicious

Ingredients

• 1 Lb Pasta (I used Vegetable Radiatore, but Orchiette is a great choice too)
• 2 Ears of Corn, steamed or grilled (or 1 cup cooked frozen corn kernels, defrosted)
• 1/3 Cup Ricotta Cheese, crumbled
• 1/4 Cup Parmesan Cheese, grated
• 1 Cup Cherry Tomatoes, halved
• 3 Tbsp Olive Oil
• 1 Tsp Salt

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from weelicious.com

Preparation

Step 1

1. Cook the pasta according to package directions, drain and cover with cold water until room temperature.
2. Cut the corn off the cob and place kernels in a bowl with pasta and remaining ingredients and stir to combine.
3. Serve.

Time saver: You can add the ears of corn in the last 4 minutes of boiling the pasta, drain and cool before cutting off the cob