Pasta with sweetcorn, ricotta and basil

Pasta with sweetcorn, ricotta and basil
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

This quick pasta recipe uses orecchiette pasta to make a simple supper with sweetcorn, garlic, lemon, basil and ricotta.

Nutrition: per serving

Calories
541kcals
Fat
13.7g (5.9g saturated)
Protein
21.7g
Carbohydrates
84.1g (4.6g sugars)
Fibre
5.4g
Salt
0.3g
Calories
541kcals
Fat
13.7g (5.9g saturated)
Protein
21.7g
Carbohydrates
84.1g (4.6g sugars)
Fibre
5.4g
Salt
0.3g

Ingredients

  • 400g orecchiette pasta
  • Olive oil
  • 1 garlic clove
  • Zest and juice of 1 lemon
  • 250g sweetcorn kernels
  • 250g ricotta
  • Large bunch fresh basil
  • Grating of parmesan or vegetarian alternative

Method

  1. Bring a large saucepan of salted water to the boil. Cook the pasta according to the pack instructions. Meanwhile, heat a little olive oil in a large frying pan, then crush in the garlic and fry for 30 seconds. Add the lemon zest and the sweetcorn and heat through. Remove the pan from the heat and stir in the ricotta. Season well and add the juice of 1/2 lemon or to taste.
  2. Shred most of a large bunch of fresh basil, reserving a few leaves, then mix into the corn and ricotta sauce. Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan. Add the reserved water to the sauce, then pour it over the pasta and gently toss. Scatter over the remaining basil leaves and a grating of parmesan or vegetarian alternative to serve.

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