CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA
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
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.
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Nailah McIntosh
[email protected]This pasta was a bit too sweet for my taste.
jeet gupta
[email protected]I'm not a fan of asparagus, but I loved this pasta. The caramelized corn was delicious and the ricotta cheese added a creaminess that I really enjoyed.
Khurshed Srabon
[email protected]This pasta is a great way to get your kids to eat their vegetables.
nashika forrest
[email protected]I added some red pepper flakes to this pasta for a little bit of heat.
Key Louve
[email protected]This pasta is a great way to use up fresh asparagus.
DANEAL stringer
[email protected]I love the combination of sweet corn and salty ricotta cheese.
Tina Curtis
[email protected]This pasta is a great make-ahead meal. I made it the night before and it was just as good the next day.
Fahime Ahrari
[email protected]I'm allergic to corn, so I used peas instead. It was still delicious!
Maryland Acquah
[email protected]This pasta is a great way to use up leftover corn on the cob.
It's me Adnan
[email protected]I'm not a huge fan of corn, but I really enjoyed this pasta. The caramelized corn was delicious and the asparagus was perfectly cooked.
Athula Bandara
[email protected]This pasta is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and asparagus.
Valerio Bruno
[email protected]I added some grilled chicken to this pasta and it was a great way to use up leftover chicken.
Zsolti
[email protected]This pasta is perfect for a light summer meal. It's fresh, flavorful, and easy to make.
Joginder Rauniyar
[email protected]I wasn't sure how the corn and asparagus would go together, but it turned out to be a great combination. The flavors really complemented each other.
Elio Carretta
[email protected]The caramelized corn was the star of the show! It added a delicious crunch and sweetness to the dish.
Furqan Fazal
[email protected]This was a quick and easy weeknight meal. I used frozen corn and asparagus, which made it even faster.
Paula Armstrong
[email protected]I've made this pasta twice now and it's always a crowd-pleaser. The ricotta cheese adds a creamy richness that balances out the sweetness of the corn and asparagus.
Lilian Boniface
[email protected]This pasta dish was a hit with my family! The caramelized corn and asparagus added a unique and delicious flavor.