One of my favorite DC summer activities is catching up with friends outside over dinner. While putting good food down on the table is always one of my top priorities, in the summer I don’t want to spend a ton of time doing so. For how great this pasta dish tastes, you’ll fool your guests into thinking you spent hours in the kitchen preparing it!
This Summer Calabrian Chili Pasta with Ricotta and Sweet Corn is sweet and savory, with a bit of a kick! The hint of lemon keeps this dish light and fresh. It’s perfect for warm summer nights dining al fresco with friends!
Yield: 4-5 servings | Total Time: 30 minutes | Active Time: 15 min
Ingredients
- 2 tablespoons olive oil
- 3 cups sweet corn kernels (frozen or off 3 – 4 cobs)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ½ teaspoon fresh pepper
- 3 tablespoons Calabrian chili paste
- ½ cup ricotta
- 1 ½ tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh chives
- 1 pound fettuccine
Directions
- Bring a large pot of salted water to boil.
- In a large skillet, heat oil over medium-high heat.
- Sauté onion and corn until onion is transparent, about 4-5 minutes.
- Add garlic, salt, and Calabrian chili paste to skillet and cook for about 2 minutes on low heat and then remove from heat.
- Puree half of the corn mixture in a food processor with the ricotta and lemon juice. Incorporate additional salt and pepper as necessary.
- Cook the pasta until al dente, about 12 minutes. Strain pasta, reserving 1/4 cup of pasta water.
- Toss pasta with the ricotta mixture. Add the remaining corn mixture and 1 tablespoon of chives. Add the reserved pasta water as necessary to thin out the sauce.
- Garnish pasta with the remaining chives and parmesan cheese, if desired. Enjoy!