Pasta With Corn and Ricotta

Ingredients

400g of pasta
Olive oil
1 garlic clove
Zest and juice of 1 lemon
250g drained can of sweetcorn kernels
250g ricotta cheese
1/2 bowl of chopped parsley or rocket leaves
Grated Parmesan 

Method

Cook the pasta according to instructions, until al dente. Drain, (reserving 3 tablespoons of cooking water) and cool.

In a frypan heat a tsp of olive oil and cook crushed garlic. Then add the lemon zest and the sweetcorn and heat through. 

Remove the frypan from the stove and stir in the ricotta. Add the juice of 1/2 lemon and any seasoning. 

Finely chop the parsley (or rocket). Then mix into the corn and ricotta. 

Add the reserved water to the ricotta sauce, and stir in, Then add to the pasta and stir through. Top with Parmesan.

Recipe Stars

Yellow corn contains polyphenols, and carotenoids (like lutein and zeaxanthin), which have antioxidant activity.

Al dente pasta takes longer to digest, and so has a slower release of glucose into the bloodstream.

Parsley is rich in polyphenols like apigenin, quercetin, and ferulic acid, with potent anti-inflammatory properties.

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