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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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