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Corn And Asparagus Pasta With Ricotta Recipe
Ingredients
- Yield:
- 4 to 6 servings
- Kosher salt and black pepper
- 3 ears of corn, husked
- 1pound spaghetti, linguine or any shaped pasta
- ¼cup olive oil, plus more for drizzling
- ¼teaspoon granulated sugar
- 16medium stalks asparagus (about 8 ounces), trimmed and thinly sliced on an angle (about 2 cups) or zucchini in season
- 3scallions, trimmed and minced, or 1 small shallot, minced
- 2teaspoons ground turmeric or less
- 6tablespoons unsalted butter
- 3garlic cloves, minced
- ⅓cup vermouth or white wine
- 1cup fresh ricotta, seasoned to taste with salt
- 1lemon (optional)
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