capellini with fresh ricotta, roasted garlic, corn, and herbs
This is an interesting twist on using those fresh herbs.
We used baby spinach in ours instead of mixed greens, and any long pasta will do. We also bought packaged ricotta, which was just fine! I'd say you can cut down on the herb quantities though, it was a bit overwhelming of a greens to pasta ratio. Specifically the dill (which we already used less of!) it's just SUPER strong flavored when it's fresh. So, you can make this accordingly to your tastes. The garlic, ricotta and corn was a good touch though!
Oh, also, for time reasons, we just sauteed some garlic instead of oven roasting it. i'm sure it would have been AMAZING oven-roasted, but it was summer and we didn't want the oven on for an hour, or have that much time to make it!
capellini with fresh ricotta, roasted garlic, corn, and herbs
Bon Appétit | June 2008
by Sara Foster
Servings: Makes 6 servings
Ingredients
1 large head of garlic, top 1/2 inch cut off
6 tablespoons extra-virgin olive oil, divided
4 ears of fresh corn with husks
6 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
8 ounces capellini
2 cups (loosely packed) mixed greens
2 cups torn radicchio leaves
1 cup fresh ricotta cheese (7 to 8 ounces)
1/2 cup finely grated Parmesan cheese plus shaved Parmesan for garnish
1/2 cup chopped fresh parsley
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
Preparation
Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.
Nutritional Information
Per serving: 414 calories, 20g fat (5g saturated), 17mg cholesterol, 188mg sodium, 47g carbohydrates, 4g fiber, 15g protein (nutritional analysis provided by Nutrition Data)
We used baby spinach in ours instead of mixed greens, and any long pasta will do. We also bought packaged ricotta, which was just fine! I'd say you can cut down on the herb quantities though, it was a bit overwhelming of a greens to pasta ratio. Specifically the dill (which we already used less of!) it's just SUPER strong flavored when it's fresh. So, you can make this accordingly to your tastes. The garlic, ricotta and corn was a good touch though!
Oh, also, for time reasons, we just sauteed some garlic instead of oven roasting it. i'm sure it would have been AMAZING oven-roasted, but it was summer and we didn't want the oven on for an hour, or have that much time to make it!
capellini with fresh ricotta, roasted garlic, corn, and herbs
Bon Appétit | June 2008
by Sara Foster
Servings: Makes 6 servings
Ingredients
1 large head of garlic, top 1/2 inch cut off
6 tablespoons extra-virgin olive oil, divided
4 ears of fresh corn with husks
6 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
8 ounces capellini
2 cups (loosely packed) mixed greens
2 cups torn radicchio leaves
1 cup fresh ricotta cheese (7 to 8 ounces)
1/2 cup finely grated Parmesan cheese plus shaved Parmesan for garnish
1/2 cup chopped fresh parsley
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
Preparation
Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.
Nutritional Information
Per serving: 414 calories, 20g fat (5g saturated), 17mg cholesterol, 188mg sodium, 47g carbohydrates, 4g fiber, 15g protein (nutritional analysis provided by Nutrition Data)