CAPELLINI WITH FRESH RICOTTA, ROASTED GARLIC, CORN, AND HERBS
Provided by Sara Foster
Categories Garlic Leafy Green Herb Vegetarian High Fiber Father's Day Dinner Ricotta Basil Corn Summer Healthy Chive Dill Parsley Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Servings: Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
- Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
- Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.
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Marie Beasley
[email protected]This dish was a bit too rich for my taste. I would recommend using less butter or oil.
Stephen D. Johnson
[email protected]This recipe is a great way to use up leftover ricotta cheese. I also added some chopped sun-dried tomatoes and it was delicious.
JOE-DOGG DONOHUE
[email protected]I'm not a big fan of corn, but I loved this dish. The roasted garlic and herbs really balanced out the sweetness of the corn.
Otebele Eguono
[email protected]This dish is a great way to impress your friends. It's elegant and delicious.
Shevanisse Joker
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Iftikhar Rahi
[email protected]This recipe is a great starting point, but I would encourage you to experiment with different herbs and vegetables.
Satter Mahmud
[email protected]I made this dish for a vegetarian potluck and it was a big hit. Everyone loved the unique flavor combination.
Josh Postin
[email protected]This dish is a great way to use up leftover corn on the cob. I added some grilled chicken and it was a complete meal.
Mary Craig
[email protected]This recipe has potential, but it needs some tweaking. I would reduce the amount of garlic and add more herbs.
Ndahafa Ntesa
[email protected]I'm not sure what went wrong, but my dish turned out mushy and flavorless.
Anth 302
[email protected]I found this recipe to be too complicated and time-consuming. The results were not worth the effort.
Lexi Chaney
[email protected]This dish was a disappointment. The flavors didn't come together well and it was overall bland.
Eurocad Immigration Consultants
[email protected]I've made this dish several times and it's always a winner. The roasted garlic and corn add a wonderful depth of flavor.
Niclyn Govender
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Hussein Aly
[email protected]I made this dish for a party and it was a huge success! Everyone loved the unique flavor combination.
Rajbansi Yadav
[email protected]This dish was a hit with my family! The roasted garlic and corn added a delicious sweetness, and the herbs gave it a fresh, summery flavor. I will definitely be making this again.