Pasta with sweetcorn, ricotta and basil
NUTRITION: PER SERVING
FAT: 13.7G (5.9G SATURATED)
CARBOHYDRATES: 84.1G (4.6G SUGARS)
400g orecchiette pasta
1 garlic clove
Zest and juice of 1 lemon
250g sweetcorn kernels
Large bunch fresh basil
Grating of parmesan or vegetarian alternative
Bring a large saucepan of salted water to the boil. Cook the pasta according to the pack instructions. Meanwhile, heat a little olive oil in a large frying pan, then crush in the garlic and fry for 30 seconds. Add the lemon zest and the sweetcorn and heat through. Remove the pan from the heat and stir in the ricotta. Season well and add the juice of 1/2 lemon or to taste.
Shred most of a large bunch of fresh basil, reserving a few leaves, then mix into the corn and ricotta sauce. Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan. Add the reserved water to the sauce, then pour it over the pasta and gently toss. Scatter over the remaining basil leaves and a grating of parmesan or vegetarian alternative to serve.