Caramelized Corn and Asparagus Pasta With Ricotta Recipe (2024)

Not to be one of THOSE people, but could I use frozen corn?

Corn and asparagus, what’s not to love. I suggest you save the extra corn broth, it’s useful for other dishes throughout the week. In fact, start early and cook those cobs a little longer to get more flavor in the broth. I only used 1 tsp of turmeric and you may want to be cautious with it if you aren’t use to the flavor. Also, before serving I highly recommend you squeeze in the lemon juice, add the lemon zest, and toss in the ricotta—those components need to come together before serving.

I made this last night, it was delicious and everyone loved it. As several commented, asparagus isn't in season now, I used zucchini. I always read the comments before making and really appreciate the recommendations. I added the corn cobs to the pasta water and let it boil for 10 minutes before adding the pasta, mixed in half of the ricotta into the sauce. I did use the lemon zest as well as the lemon juice which I highly recommend. Can't wait to make this again.

We are not judging! This is a friendly place! And yes, absolutely — I would just suggest thawing it by setting it in a colander in the sink and running under cool water for a couple minutes so that it stands a better chance of caramelizing.

We had this last night, and it was fantastic! Such a great summery dish. For what it’s worth, I used a Sauvignon Blanc white wine instead of vermouth, halved the turmeric, and per the recommendation of another comment, mixed into the sauce half of the ricotta right before adding the pasta. Served with a dollop of of ricotta on top. So, so good!I will absolutely make this again!

Yes you can use frozen corn. The only detail that benefits from fresh, is lightly flavouring the pasta water with the husks - but there’s so much flavour coming from caramelised corn, butter, the lemon, that the subtle sweetness imparted is not likely missed.If I had a change? I think there’s a pinch too much tumeric, and I’d advise restraint. Go too heavy and it becomes almost curried and loses some of the summer farmers market lightness of touch implied in this excellent recipe.

I could not bear to caramelize those perfect raw corn kernels cus the season is so short. So I caramelized the green onions and shallots instead, adding crisp sweet corn just to warm at the end. It is worth it to use a good dry white wine worth drinking. Fabulous even without the ricotta.

This was delicious! Used frozen corn (2c) and it worked perfectly. Didn't have ricotta, but honestly didn't miss it. Followed all other quantities exactly, and made sure to season carefully every place directed. This is a lovely and easy lunch sure to become a part of my warm-weather repertoire!

Add basil and mint, and definitely swap in whatever veggies are seasonal. Also, buying a more expensive, fresh ricotta makes a huge difference.

yes - dry vermouth. Or a dry unoaked white wine.

My son and his girl friend made this for my husband and me tonight with the shallot option, using frozen corn. It was AMAZINGLY delicious, and I don't usually care for asparagus. Despite what other commenters have said, the quantity of turmeric was not at all overpowering.

Good, but the butter & oil should def be cut down. It's way too oily as currently is.

Zucchini or thinly sliced green beans are great too.

Great use for seasonal veggies and the turmeric adds a nice touch of earthiness. Fairly complex flavors for a straightforward dish.

This was so good. Used frozen corn. Boiled the noodles in some watered-down veggie stock. I made this with 12 ounces of gluten-free pasta and doubled the asparagus. Definitely spritz some lemon over it at the end.

My husband loved it. I'd use 1/2 teaspoon less turmeric.

I made this for a family dinner last night and it was good not great. In my opinion, there’s too much pasta at 16oz. I followed the recipe closely and just had too many mediocre bites, as did my family members. I think pine nuts would add some much needed flavor. Sausage would make it amazing.

I hacked the heck out of this for my nutrition needs and it was still so so good. I made this vegan using vegan butter and almond ricotta. Instead of wheat flour noodles I used cauliflower fresh noodles (they're great I swear). Coulda used less sugar I think, but was absolutely delicious.

This recipe was phenomenal! What a lovely way to celebrate fresh corn at the end of summer. I followed readers' suggestions and used only 1 teaspoon turmeric. The next time I make this, I'll bring the ricotta to room temperature first.

Excellent and more than sum of it’s parts. We reduced the turmeric by half. We use turmeric nearly daily (Indian food) and thought the amount in this recipe was a lot. Other than that, we followed the directions exactly and were really pleased. It’s a great way to enjoy some fresh summer corn when you have tired of eating it off the cob, not that we’ve ever actually felt that way!

I made this while visiting America this summer, as fresh corn in the husk is impossible to find in Italy. My “Italicized” version: subbed saffron for turmeric; used only olive oil as we don’t mix oil and butter; used a shell pasta shape to better hold the corn; skipped asparagus as superfluous; avoided American “ricotta” (sorry) in favor of Parmigiano. That might seem way simplified to the American palate, but we tend to feature one “protagonist” in a dish—and for this visitor it had to be corn.

This is delicious! It was great alongside grilled chicken thighs in a lemon marinade. Lemon and lemon zest are a must. Family and guests said they loved it, but everyone thought it would be better with a different shape pasta, like an orrichiette or bowtie, thus easily scooping corn and asparagus into each bite. Long pasta rendered all the goodies at the bottom of your plate while getting forks full of just plain pasta.

Me again- I’m planning a 2nd round and end up with leftovers. So. Corn survives reheating- not so much green vegetables. I used asparagus last round but this? zucchini and broccoli - so my plan is to sear green vegetables and add and toss with pasta for freshness. Still going with full fat top shelf cottage cheese. Yes to wisdom of saving corn/pasta water. I’m still adding fresh sweet corn to sauté vs boil. Good smoked Hungarian paprika for bite. Side w/ grilled meat or salad. Yum

More corn, less pasta.

Love this! I’m in sweet corn heaven. I’m reheating and adding baby broccoli to perk it up. I love the notes for advice. I use high quality full fat cottage cheese for many things- including this dish. I’m adding that I once put hot spices in everything! My stomach lining doesn’t allow that any longer. I loved the turmeric and am having fun with more subtle flavors. Yellow curry versus red. Smoked paprika versus red pepper flakes. I also believe a soothing side accents a robust main. Anyway?

I added parmesan, chickpeas, and used fresh pasta with a sheep’s milk ricotta which added a bit more flavor. I would make this again but a little less ricotta. Would make again!

One of my new favorite pastas. Superb. Great with chicken breast added too.

Increased the corn (4 big ears), decreased pasta to 12 oz, and otherwise followed the recipe exactly. Served with smoked sausage. Came out great! Subtle flavors and satisfying richness.

Loved it first time, will make it again. I used less turmeric and substituted sugar snap peas instead of asparagus which isn't in season at the same time as corn??

I’ve made this recipe as written and it’s absolutely delicious! But it’s also super adaptable, which is great if you’re trying to clean out the fridge. Today I made it with zucchini (‘tis the season) instead of asparagus and mixed a handful of fresh parsley into the finished pasta, threw some goat cheese on top instead of the ricotta. Still so good!