EXPLORE:

Fusilli with charred corn, cherry tomatoes, and ricotta salata

Vegetarian, Soy-Free

2 Servings, 560 Calories/Serving

30 – 40 Minutes

Get to know the concentrated sweetness and subtle smokiness of lightly charred fresh corn in this easy vegetarian main course.

Ingredients

  • 5 ounces whole grain fusilli
  • 1 ear corn
  • 1 summer squash
  • 1 shallot
  • Peeled fresh garlic
  • 6 ounces cherry tomatoes
  • 1 lemon
  • Fresh basil
  • Fresh flat-leaf parsley
  • ½ teaspoon sweet smoked paprika
  • ¼ teaspoon red chile flakes (optional)
  • 2 ounces ricotta salata
  • 3 tablespoons grated Parmesan

Chef's Tip

The corn kernels can also be charred while still on the cob, in either a pan or on the grill: Brush the shucked ear lightly with oil and cook over medium-high heat (or a medium-high fire), turning a few times, until lightly charred. Transfer to a cutting board; when cool enough to handle, cut off the kernels.

Instructions

1

Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 8 to 10 minutes. Drain, reserving ⅓ cup pasta cooking water.
While the water heats and the fusilli cooks, cook the corn.

2

Prep and char the corn

  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
In a dry large frying pan over medium-high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.
While the corn cooks, prepare the remaining pasta ingredients.

3

Prep the remaining pasta ingredients

  • Trim the ends from the summer squash; cut the squash in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Peel and finely chop enough shallot to measure 2 tablespoons.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut the cherry tomatoes in half.
  • Zest and juice half the lemon; save the other lemon half for another use.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

4

Cook the vegetables; finish the pasta

In the same pan used for the corn, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the squash, season with salt, and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 3 minutes. Stir in the shallot and garlic and cook until fragrant, 1 to 2 minutes.
Add the tomatoes, paprika, and as many chile flakes as you like. Cook, stirring occasionally, until the tomatoes start to break down, 2 to 3 minutes. Add the fusilli and reserved pasta cooking water and cook until hot and the liquid has thickened, 1 to 2 minutes. Remove from the heat. Add the corn, lemon zest and juice, and basil and toss to combine. Season to taste with salt and pepper.

5

Serve

Transfer the fusilli to individual bowls and crumble the ricotta salata on top. Garnish with the parsley and Parmesan and serve.

Nutrition per serving: Protein: 20g (40% DV), Fiber: 10g (40% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 8g (40% DV), Cholesterol: 30mg (10% DV), Sodium: 660mg (28% DV), Carbohydrates: 69g (23% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, wheat

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