Creamy Sweet Corn & Brown Butter Ricotta Pasta
Creamy sweet corn and brown butter ricotta pasta made with 4 core ingredients and fresh garnishes. The luscious sauce in this summery pasta dish is made right in the blender with brown butter, ricotta, and corn! Enjoy this wonderful, comforting dinner as is, or customize it with your fav seasonal veggies and proteins.
Servings 4 servings
Calories 533cal
Ingredients
- For the brown butter:
- 1/4 cup salted butter
- For the corn:
- 1 tablespoon butter or olive oil
- 3 cups fresh sweet corn, cut off the cob (3-4 ears of corn should yield roughly 3 cups)
- Freshly ground salt and pepper, to taste
- For the ricotta:
- 1/2 cup ricotta
- ½ teaspoon salt
- For the pasta:
- 10 oz tagliatelle pasta (or sub fettuccine or linguine or any type of pasta you want!)
- 3/4 cup reserved pasta water
- To garnish:
- 1/4 cup basil, cut into ribbons
- 1/4 cup sliced green onions
Instructions
- First, brown your butter: add butter to a medium saucepan or skillet and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the yummy brown bits from the pan with a rubber spatula; this is where the flavor is! Set aside to cool.
- Bring a large pot of water to a boil for your pasta, then start cooking your corn.
- Place a skillet over medium high heat and add in 1 tablespoon olive oil or butter. Once oil is hot or butter is melted, add in the corn, season with salt and pepper, and saute for approximately 10 minutes; stirring every so often until corn begins to caramelize and turn slightly golden in places. Add half of the sauteed corn to a blender with the ½ cup of ricotta and ½ teaspoon salt and set aside; do not blend yet. Reserve the remaining half of corn for stirring into the pasta.
- While the corn is cooking, you can cook your pasta according to the directions on the package. Before draining pasta and adding back to the pan, reserve ½ cup of pasta water and add to the corn/ricotta mixture, then blend the mixture until mostly smooth.
- Finally, add brown butter to the cooked pasta and stir to coat, then toss in the blended corn/ricotta mixture, extra corn, basil and green onion. Add freshly ground salt and pepper to taste. If you like a little heat, i think red pepper flakes would be fabulous. Serves 4-6.
Notes
To make gluten free: simply use your favorite gluten free pasta.
See the full post for tips, tricks & easy ways to customize your pasta with extra veggies or protein!
Nutrition
Serving: 1serving (based on 4) | Calories: 533cal | Carbohydrates: 75.8g | Protein: 15.5g | Fat: 20.2g | Saturated Fat: 11.7g | Fiber: 4.6g | Sugar: 8.8g