Description
A comforting yet sophisticated dish that blends creamy ricotta with sweet corn and nutty brown butter, perfect for any occasion.
Ingredients
Scale
- 10 oz tagliatelle pasta (substitute fettuccine or linguine if desired)
- ¼ cup salted butter (adds a rich, nutty flavor)
- 1 tablespoon butter or olive oil (for sautéing the corn)
- 3 cups fresh sweet corn (the star of the dish)
- ½ cup ricotta (creamy and light)
- ½ teaspoon salt (enhances the flavor)
- freshly ground salt and pepper (to taste)
- ¼ cup basil (cut into ribbons)
- ¼ cup sliced green onions (adds a nice crunch)
- ¾ cup reserved pasta water (helps to create a silky sauce)
Instructions
- Brown the butter by adding ¼ cup salted butter to a medium saucepan over medium heat. Whisk constantly until it melts, foams, and turns a golden amber color with a nutty aroma.
- Bring a large pot of water to a boil for the pasta.
- Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Add 3 cups of fresh sweet corn, seasoning with salt and pepper. Sauté for about 10 minutes until the corn is caramelized and tender.
- Reserve half of the sautéed corn in a blender. Add ½ cup ricotta and ½ teaspoon salt, and set aside the remaining corn in the skillet.
- Cook 10 oz tagliatelle pasta according to package directions. Before draining, reserve ¾ cup of pasta water. Add this to the blender with the corn/ricotta mixture and blend until mostly smooth, creating a creamy sauce.
- Add the brown butter to the cooked pasta and stir well to coat. Toss in the blended corn/ricotta mix, extra corn, ¼ cup basil ribbons, and ¼ cup sliced green onions. Taste and season with salt and pepper as needed.
Notes
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: Creamy Sweet Corn Brown