Ricotta Tomato Corn Pasta Recipes

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CORN, TOMATO, AND BASIL PASTA



Corn, Tomato, and Basil Pasta image

Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 pound medium shell pasta
Coarse salt
1/4 cup extra-virgin olive oil
3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
2 1/2 cups corn kernels (4 to 5 ears)
Freshly ground pepper
1 large pinch red-pepper flakes
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley, leaves
1/4 cup freshly squeezed lemon juice
4 ounces ricotta salata cheese, crumbled or shaved

Steps:

  • Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
  • In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
  • In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

RICOTTA, TOMATO & CORN PASTA



Ricotta, Tomato & Corn Pasta image

I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. -Jerilyn Korver, Bellflower, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

3 cups uncooked whole wheat elbow macaroni (about 12 ounces)
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups cherry tomatoes, halved
1 cup fresh or frozen corn, thawed
1/2 cup finely chopped red onion
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
3 cups arugula or baby spinach
Chopped fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Drain and rinse with cold water; drain well., In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 275 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 13g protein. Diabetic Exchanges

WARM RICOTTA, CORN AND TOMATO DIP



Warm Ricotta, Corn and Tomato Dip image

This recipe is sponsored by BelGioioso. Celebrate summer with this crowd-pleasing appetizer that mixes the season's sweet corn and juicy tomatoes with creamy ricotta. Served straight from the skillet with crunchy fontina toasts for dipping, it's an easy-breezy gorgeous dish. While we made this for the oven, you can easily cook it on a grill to avoid heating up the house during the hot summer months.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
1 1/2 cups corn kernels (from about 2 ears of corn)
1 pint cherry tomatoes, halved
Pinch crushed red pepper flakes, plus more for sprinkling
Kosher salt and freshly ground black pepper
One 16-ounce container ricotta, such as BelGioioso® Ricotta con Latte®
12 slices ciabatta bread (1/4 inch thick)
One 8-ounce package fontina cheese, such as BelGioioso® Fontina, cut into 12 slices
1/2 cup small fresh basil leaves or larger leaves torn into bite-size pieces
Flaky salt, for sprinkling

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F.
  • Heat the oil in a medium ovenproof skillet over medium heat until shimmering. Add the corn and cook, stirring frequently, until heated through but not beginning to brown, about 4 minutes. Stir in the tomatoes and season with a pinch of crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Continue to cook, stirring often, until the tomatoes start to soften slightly and release some of their juice, 3 to 5 minutes depending on their ripeness.
  • Remove from the heat and make 8 divots in the tomato mixture using the back of a spoon. Dollop the ricotta among the divots and drizzle with oil. Bake on the top oven rack until bubbly and the cheese is heated through, about 20 minutes.
  • Meanwhile, spread out the bread on a baking sheet, drizzle both sides with oil and season with salt and black pepper. Bake on the bottom oven rack, flipping halfway through, until golden brown around the edges, about 10 minutes. Top each piece of bread with a slice of fontina and cook until melted and bubbly, about 5 minutes. While still hot, sprinkle with crushed red pepper flakes.
  • Top the skillet with the basil leaves, drizzle with more oil and sprinkle with flaky salt. Serve right away with the toasts while the skillet is still warm.

DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE



Delicious and Simple Ricotta and Tomato Pasta Sauce image

I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!

Provided by LovelyRitaMeterMaid

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups fresh ricotta
1 (400 g) can crushed tomatoes
1 yellow onion, finely diced
3 cloves garlic, crushed
1 tablespoon tomato paste
2 tablespoons freshly grated parmesan cheese
1 teaspoon salt
1 teaspoon coarse ground pepper
1 tablespoon olive oil
8 leaves fresh basil
1 (500 g) package pasta (spirals work well with this recipe)

Steps:

  • Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
  • While pasta is on the go, finely dice your onion and crush your garlic.
  • In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
  • Add the ricotta to the pan, and stir through the onions and garlic well.
  • At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
  • Mix well and let simmer gently for 10 minutes.
  • Drain pasta.
  • Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
  • Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.

Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5

CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA



Caramelized Corn and Asparagus Pasta With Ricotta image

This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish's sunny hue. It's not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
3 ears of corn, husked
1 pound spaghetti, linguine or any shaped pasta
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon granulated sugar
16 medium stalks asparagus (about 8 ounces), trimmed and thinly sliced on an angle (about 2 cups)
3 scallions, trimmed and minced, or 1 small shallot, minced
2 teaspoons ground turmeric
6 tablespoons unsalted butter
3 garlic cloves, minced
1/3 cup vermouth or white wine
1 cup fresh ricotta, seasoned to taste with salt
1 lemon (optional)

Steps:

  • Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
  • Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
  • In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
  • Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
  • Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
  • Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
  • Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.

PASTA WITH PUMPKIN SEED PESTO



Pasta With Pumpkin Seed Pesto image

Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).

Provided by Genevieve Ko

Categories     dinner, lunch, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt and pepper
2 garlic cloves, peeled
1 pound fusilli or other short, curly pasta
1/3 cup pumpkin seeds, plus more for sprinkling
1 large bunch basil (4 ounces), leaves and tender stems picked (3 cups)
2/3 cup/2½ ounces finely grated Parmesan, plus more for sprinkling
1/2 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes, halved (optional)

Steps:

  • Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
  • Drop the pasta into the boiling water and cook until al dente.
  • While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
  • Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

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