Tonight we made an easy recipe that I picked out of the summer issue of Rachel Ray magazine. It was very easy to make. By the time that the water boiled for the pasta, everything was prepped. While the pasta cooked, the rest of the ingredients were cooked and before you know it, we had a meal. The recipe was called Fresh Corn and Ricotta Pasta.
Bring a large pot of salted water to a boil. Cook 1 pound of pasta shells or penne according to the package directions. When the pasta is al dente, drain it. Return the pasta to the pot and toss with 2 tbsp. olive oil – if the corn mixture is not finished.
While the pasta is cooking, heat a large skillet over medium-high. Slice the kernels from 3 cobs and cook in the dry skillet, stirring occasionally, until browned in spots, about 4 minutes. Reduce the heat to medium and add 1medium chopped red onion, 2 thinly sliced garlic cloves and 2 tablespoons olive oil. Cook, stirring occasionally, until the onion softens, about 2-3 minutes. Season with salt and pepper.
Toss the pasta with the corn mixture. Divide among plates and top with several spoonfuls of ricotta and some sliced basil. Drizzle with olive oil and season. It was very easy and pretty tasty.