We were so excited to go out to dinner with the kids on a recent Saturday night when our plans fell through at the last minute. These are the dreaded moments when I look at my hungry kids (and husband) and then look in the barren refrigerator, desperately trying to think of something super easy and not time consuming to make for my family. Add to the drama of that moment that I hadn’t been to the grocery in days and the only things I could find in the kitchen that looked appealing were a few ears of corn, cherry tomatoes and ricotta cheese. Pasta and cheese are usually easy sells with most kids, but this dish has a few more elements to it and since I’d never prepared anything like it before, I wasn’t quite sure how my kids would react. Well, whether I have two kids that are good eaters or I simply created a recipe that’s undeniably delicious is debatable, but Kenya and Chloe and my husband and I devoured almost the entire recipe. The combination of the summer vegetables with the creamy ricotta cheese made for the perfect last minute dinner with just enough leftovers for the kids’ lunch the next day. Plus, it made me thrilled that I have a new recipe to add to my arsenal at this time of year!
Pasta with Corn & Ricotta (Serves 4-6)
1 Lb Pasta (I used Vegetable Radiatore, but Orchiette is a great choice too)
2 Ears of Corn, steamed or grilled (or 1 cup cooked frozen corn kernels, defrosted)
1/3 Cup Ricotta Cheese, crumbled
1/4 Cup Parmesan Cheese, grated
1 Cup Cherry Tomatoes, halved
3 Tbsp Olive Oil
1 Tsp Salt
1. Cook the pasta according to package directions, drain and cover with cold water until room temperature.
2. Cut the corn off the cob and place kernels in a bowl with pasta and remaining ingredients and stir to combine.
Time saver: You can add the ears of corn in the last 4 minutes of boiling the pasta, drain and cool before cutting off the cob