Quick Creamy Corn Bucatini with Ricotta and Basil

Quick Creamy Corn Bucatini with Ricotta and Basil

Quick Creamy Corn Bucatini with Ricotta and Basil

By America's Test Kitchen
35 minutes

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Details
  • Servings:   4
  • Calories:   610
  • Protein:   24g
  •  
  • Fiber:   6g
  • Sugar:   13g
  • Carb Total:   105g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   10g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 4 ears corn , kernels cut from cobs (about 4 cups)
  • 1 cup whole milk
  • 1 pound bucatini
  • ¼ teaspoon table salt , plus salt for cooking pasta
  • ¼ teaspoon red pepper flakes
  • 6 ounces (¾ cup) whole-milk ricotta cheese
  • ¼ cup fresh basil leaf , torn
Instructions

Quick Creamy Corn Bucatini with Ricotta and Basil serves 4 original recipe by America's Test Kitchen.

View original preparation instructions

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