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Week of 6/3/24

Ricotta and Corn Rigatoni
with white beans / balsamic tomato salad

Active: 30 Total: 40
Original GF Paleo Vegetarian
Ricotta and Corn Rigatoni

Cooking pasta in a small amount of water results in a cooking liquid high in concentrated starch. This makes a terrific base for building creamy sauces. We've used the technique here in this one-pot, summery rigatoni.
Smarts #1: We recommend using whole milk ricotta for this meal, as low-fat varieties will yield a grainier, less creamy sauce.
Smarts #2: The few simple ingredients that make up this dish are delicately flavored, so use the best varieties you can find and remember to taste and salt throughout cooking.

Tags
One Pot
Proteins
Cheese, Beans, white/cannellini
Cuisines
European - Mediterranean
Save recipe
74

Ingredients

Metric
Servings:
4
Ricotta and Corn Rigatoni:
  • Garlic - 2 cloves , chopped
  • Cheese, parmesan - 2 oz , grated
  • Corn kernels, fresh or frozen - 1 cup
  • Basil, fresh - 6 leaves , chopped
  • Lemon zest - 1 tsp
  • Cheese, ricotta - 1 cup (use whole milk ricotta for best results)
  • Eggs - 1
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Butter - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Water - 3 cups
  • Pasta, rigatoni - 8 oz (sub any short pasta shape)
Balsamic Tomato Salad:
  • Shallots - 1 clove , diced
  • Tomatoes, cherry or grape - 2 cups , halved
  • Basil, fresh - 6 leaves , chopped
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 1 Tbsp

Prep

  1. Shallots / Garlic / Parmesan - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Corn - If using fresh corn, cut kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)

  3. Tomatoes / Basil (for pasta and salad) / Lemon zest - Prep as directed.

  4. Make salad - Whisk vinegar and olive oil together in a serving bowl. Add tomatoes, shallots, and basil (portion for salad) and toss to combine. Season to taste with some salt and pepper.

  5. Make pasta sauce - In a medium bowl, stir together ricotta, Parmesan, lemon zest, and eggs until well combined. Season with some salt and pepper.

  6. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven with butter over medium heat. When butter is melted and bubbly, add corn and saute until golden, 3 to 4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes (if using) and saute until garlic is fragrant, about 1 minute more.

  2. Add water to the pan along with some salt and bring to a boil. Stir in pasta, reduce heat to low, and cover with a lid. Simmer corn and pasta together, covered, until pasta is al dente.

  3. When pasta is finished cooking, spoon out 2 tablespoons of the cooking liquid (there should be very little left) and stir it into the ricotta mixture.

  4. Add beans to the pasta and corn. Remove pan from heat and fold in the ricotta mixture until everything is evenly coated. Taste and season with some additional salt and pepper, if needed.

  5. Divide pasta among serving plates and top with basil (portion for pasta). Enjoy with tomato salad on the side.

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