Pasta with Corn & Ricotta (Serves 4-6)

Prep Time: 2 mins Cook Time: 10 mins

egg free

nut free


  • 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 kosher 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.
3. Serve.

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