Caramelized Corn and Asparagus Pasta with Ricotta

Ingredients:

• 8 oz pasta (linguine, fettuccine, or your preferred type)

• 1 bunch of asparagus, trimmed and cut into bite-sized pieces

• 2 cups fresh corn kernels (about 2-3 ears of corn)

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon red pepper flakes (adjust to taste)

• Salt and pepper to taste

• Zest and juice of 1 lemon

• 1/2 cup ricotta cheese

• Fresh basil leaves, chopped, for garnish

• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.

2. Caramelize the Corn and Asparagus:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. Add the corn kernels to the skillet and let them cook undisturbed for about 3-4 minutes until they start to caramelize. Stir occasionally.

3. Add the asparagus pieces to the skillet and continue cooking for another 4-5 minutes until the asparagus is tender-crisp and the corn is golden brown.

4. Add minced garlic and red pepper flakes to the skillet and cook for another minute until fragrant. Season with salt and pepper to taste.

3. Combine with Pasta:

1. Add the cooked pasta to the skillet with the caramelized corn and asparagus.

2. Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.

3. Drizzle the remaining tablespoon of olive oil over the pasta, then add lemon zest and juice. Toss again to combine.

4. Serve:

1. Divide the pasta among serving plates.

2. Dollop spoonfuls of ricotta cheese over the pasta.

3. Garnish with chopped fresh basil leaves and grated Parmesan cheese if desired.

4. Serve immediately, and enjoy your Caramelized Corn and Asparagus Pasta with Ricotta!
   

This dish is bursting with flavors and makes for a delightful spring or summer meal.

Source: https://cooking.nytimes.com/recipes/