Summer Pasta with Ricotta

This recipe calls for roasted garlic which is very easy to do. Simply take a bulb of fresh garlic, slice off the very top of the bulb with a knife so the cloves are slightly exposed. Place the bulb of garlic in a small baking dish, drizzle with olive oil, cover with a lid or foil and bake at 350 degrees for 45 minutes. Let the garlic cool then from the bottom of the bulb use your fingers to squeeze out the cloves from the skin, place in a small bowl and mash. Very easy and great flavor!

Have your garlic roasted and ready to use. To the mashed garlic add 6 tablespoons of fresh lemon juice, 4 teaspoons of grated lemon peel, 6 tablespoons of extra virgin olive oil. You will need 2 cups of corn. I use 3-4 fresh ears of corn that I have boiled in water for 5 minutes then cut of the cob or you can use frozen corn that has been microwaved. Meanwhile, cook 8 ounces of your favorite pasta, drain and place back in the pot that you cooked it in. To the cooked pasta, add the garlic-lemon mixture, corn, 1-2 cups ricotta cheese (depending on how much cheese you like),  1/4 cup chopped fresh dill, 1/2 cup chopped fresh basil, 1/2 cup chopped fresh Italian parsley. Toss together and heat on low for 3-4 minutes to warm the cheese. If the pasta mixture seems too dry add a little extra olive oil. Remove from heat and add 2 cups of radicchio that has been torn slightly. Season with salt and pepper. Serve with shaved Parmesan cheese.