Summer Pasta with Roasted Corn, Ricotta, Greens, and Garlic Confit

Growing up, my mom would occasionally make my sister and I cook, often with disastrous results. Eventually, in our own time, both Chloe and I came to love cooking. Which I think my mom can be proud of, even if we made her tear her hair out back in the day.

Perhaps one of the first dishes I made that I was actually pretty impressed with was this pasta dish from Bon Appetit. I spotted it again the other day on Tastespotting and the idea of a fresh summer pasta just kind of stuck. So I decided to make my own version. Here’s what I got:

The Final Dish: Capellini with Ricotta, Green Beans, Corn, Greens, Lemon, and Garlic Confit

Yum, amirite??? This pasta hit the spot—light but flavorful, and definitely filling with the veggies and the greens. The combination of the ricotta and parmesan really made it creamy without being heavy, and using some of the garlic confit oil added some nice garlicy depth to complement the sweet corn and tangy lemon. While I ate it at room temp, I imagine the leftovers will be equally good cold.

Summer Pasta with Ricotta, Greens, and Garlic Confit


  • 1/2 lb capellini pasta
  • 1 c ricotta cheese
  • 1/2 c parmesan cheese
  • 1 big handful mixed greens (I used Trader Joe’s spring mix, which has radicchio, baby chard, etc.)
  • 3 tsp lemon zest
  • 1/4 c lemon juice
  • 1 c green beans, cut into 1-2 inch pieces
  • 2 c fresh corn kernels cut off the cob (roughly 3 cobs worth)
  • 3-4 cloves garlic confit (instructions below), plus 1/4 c garlic confit oil
  • 1 c chopped fresh herbs (I used parsley, basil, and chives, but you could use whatever you have on hand, I think some dill or mint would also be delicious here)
  • Salt & Pepper


  1. Roast the corn kernels in a hot, dry skillet (I used a nonstick pan, but a cast iron would be better). To roast ze kernels, spread them in an even layer on the skillet over medium-high heat. Leave them alone for a few minutes (seriously, walk away from the stove). After 2-3 minutes, give them a stir and let them roast for another 2-3. At this point, remove them from the stove and let them cool. Here’s a quick look:

    After the first turn…just you wait, you’ll have even more brown bits when you are ready to take them off the stove!

  2. Meanwhile, get some heavily salted water boiling. Add the capellini and green beans at the same time (they both only need a few minutes to cook).
  3. While you’ve got the pasta/beans going, mix together the lemon juice, zest, garlic cloves (squeezed out from skin and mashed up), confit oil, and corn in a big ol’ bowl.
  4. When the pasta is al dente and the beans are just blanched, drain and rinse with a bit of cold water.
  5. Add pasta, herbs, and cheeses to corn/lemon/garlic/oil mixture. Toss a bit to combine, then top it off with a big handful of your mixed greens. Mix it up and serve with a generous few grinds of fresh black pepper. Enjoy!

    Post-Mix. I promise it’s delicioso.


Sidebar | Making the Garlic Confit

Garlic cloves, ready to get confit-ed!

It’s simple really: break apart a few heads of garlic and pierce each clove with the tip of a paring knife. Dump said lovely garlic cloves (skin still on) in a small saucepan and cover with olive oil. Bring it all to a boil (careful of the spatter!) and then reduce heat to low and simmer 20-30 min until the cloves are soft. Let it all hang out until it comes to room temperature. Now you have a bunch of roasted, creamy garlic deliciousness and basically some bomb garlic oil. Woo!

All jarred up and ready to go! This will keep a couple weeks in the fridge.


5 thoughts on “Summer Pasta with Roasted Corn, Ricotta, Greens, and Garlic Confit

  1. Pingback: Summer {esquites-stuffed grilled peppers} | Everything Emily Eats

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