Creamed Corn Pasta

Let’s get corny.

Ingredients:

Kosher salt

1 pound dried short pasta

4 tablespoons unsalted butter

5 garlic cloves, minced

2 teaspoons minced fresh oregano

1/2 teaspoon crushed red pepper

4 ears corn, kernels removed and cobs scraped for juices

1 cup pasta water (adding to ingredients so you don’t forget!)

2/3 cup ricotta

1/4 cup minced fresh parsley, basil, or cilantro

2 tablespoons lime juice

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente according to package directions. Drain, reserving 1 cup pasta water.

2. Meanwhile, in a large pot, melt the butter over medium high heat. Add the garlic, oregano, and crushed red pepper and cook for 1 minute until fragrant. Add the corn and cook, stirring often, until lightly golden, 4 to 5 minutes. Season with salt and keep warm.

3. Once the pasta is cooked return the heat to medium-high and add the drained pasta, reserved pasta water, and ricotta. Stir until a glossy sauce forms. Remove from the heat and stir in the herbs and lime juice. Taste and adjust the seasoning with salt, then serve.