This dairy free sweet corn and ricotta pasta is the dish you need this summer. I eyeballed the ingredients but it’s pretty foolproof and you can adjust the flavors to your liking!
Pasta of choice
Ricotta of choice (I used Kite Hill)
2 cups sweet corn
2 cloves garlic
Crushed red pepper
Salt and pepper
Cook pasta and and save about 1 cup of pasta water
Separately, sauté chopped garlic in olive oil on low heat until it starts to cook
Add corn and continue to cook
Once corn is cooked, add about 1/2 cup ricotta and pasta water 1/4 cup at a time, stirring frequently (it should be creamy but not wet)
Season to your liking with salt and pepper
Garnish with crushed red pepper and fresh basil
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