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RECIPE
10 INGREDIENTS 7 STEPS 25min

Sweet and Spicy Corn Pasta with Ricotta and Chives

5.0
1 Ratings
This recipe errs on the comfort side of comfort food. It comes together in less than thirty minutes, using fresh sweet corn and a modest amount of whole milk ricotta to create a creamy sauce, with a hit of cayenne for spice and chives for brightness.
Sweet and Spicy Corn Pasta with Ricotta and Chives Recipe | SideChef
This recipe errs on the comfort side of comfort food. It comes together in less than thirty minutes, using fresh sweet corn and a modest amount of whole milk ricotta to create a creamy sauce, with a hit of cayenne for spice and chives for brightness.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
25min
Total Time
$3.10
Cost Per Serving

Ingredients

Servings
2
US / METRIC
3 cups
Corn Kernels
yellow or bicolor corn kernels
1
Small Yellow Onion , finely diced
1 clove
Garlic , minced
1/2 tsp
1/4 tsp
Cayenne Pepper
1/2 cup
Ricotta Cheese
1
Lemon , juiced
1 Tbsp juice needed
2 Tbsp
Finely Chopped Fresh Chives
8 oz
Gluten-Free Fettuccine
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
666
FAT
23.1 g
PROTEIN
17.5 g
CARBS
110.2 g

Cooking Instructions

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Step 1
Bring a large pot of salted water to boil.
Step 2
In a large skillet, heat the Olive Oil (2 Tbsp) . Saute the Corn Kernels (3 cups) and Yellow Onion (1) over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes.
Step 3
Add the Garlic (1 clove) , Sea Salt (1/2 tsp) , and Cayenne Pepper (1/4 tsp) . Cook for one minute more, until very fragrant. Remove from the heat.
Step 4
In a small food processor, puree half of the corn mixture with the Ricotta Cheese (1/2 cup) and 1 Tbsp of Lemon (1) . Taste for seasoning and add more salt as necessary. Transfer to a mixing bowl.
Step 5
Cook the Gluten-Free Fettuccine (8 oz) according to package directions. Reserve 1/4 cup pasta water. Drain and toss immediately with the ricotta mixture, remaining corn, and Fresh Chives (1 Tbsp) .
Step 6
Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining Fresh Chives (1 Tbsp) .
Step 7
Serve and enjoy!

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Nutrition Per Serving
Calories
666
% Daily Value*
Fat
23.1 g
30%
Saturated Fat
6.3 g
32%
Trans Fat
0.2 g
--
Cholesterol
29.4 mg
10%
Carbohydrates
110.2 g
40%
Fiber
16.0 g
57%
Sugars
19.0 g
--
Protein
17.5 g
35%
Sodium
474.9 mg
21%
Vitamin D
0.1 µg
0%
Calcium
184.6 mg
14%
Iron
3.0 mg
17%
Potassium
974.8 mg
21%
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