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Penne Rigate with Sweet Corn, Ricotta, and Basil

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Penne Rigate with Sweet Corn, Ricotta, and Basil

Penne Rigate with Sweet Corn, Ricotta, and Basil

Jessica Braider
Sweet corn, salty ricotta and fragrant basil make a light and lovely combination in this recipe, suggested by Scramble member Denise Schleckser.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 6 servings


  • 16 oz. penne rigate (use wheat/gluten-free, if needed) or other cut pasta
  • 1 Tbsp. extra virgin olive oil
  • 2 shallots finely diced
  • 2 cups corn kernels frozen or fresh
  • 1/2 tsp. salt or more to taste
  • 1/4 tsp. black pepper or more to taste
  • 1 cup fresh basil coarsely chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 lime juice only, about 1 Tbsp., or more to taste (optional)


  • Cook the penne according to the package directions in salted water until it is al dente. Before draining the pasta, use a ladle to scoop out about 1 cup of the pasta's cooking water and set it aside.
  • Meanwhile, heat the oil in a large skillet over medium heat.
  • Add the shallots, and sauté them for about 2 minutes until they are soft.
  • Add the corn, and sauté it for about 2 more minutes until it is heated through.
  • Season it with salt and pepper, stir in the basil and remove it from the heat.
  • Drain the pasta (remember to reserve 1 cup of its water), return it to the pot, and add the corn mixture, ricotta, Parmesan, some or all of the reserved cooking water (depending on how creamy you want it), and lime juice (optional).
  • Toss to combine, and serve it immediately, or refrigerate it for up to 3 days.


Slow Cooker Directions: Combine all the ingredients except the pasta, including 1 cup of water (or broth, if preferred) in the slow cooker and cook on low for 5 - 6 hours or on high for 3 - 4 hours.  At serving time, toss with the cooked pasta.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking (remember to reserve 1 cup of the pasta water), dice the shallots, grate the Parmesan cheese if necessary and refrigerate, juice the lime, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Sauté 3 or 4 slices of bacon with the shallots. Add additional salt and lime juice.
Tip: The only difference between penne rigate and regular penne pasta is that penne rigate has ridges or furrows.  This allows it to hold a little more sauce.  It's also a nice change in texture from regular penne pasta.  However, if you can't find penne rigate in your grocery store, regular penne pasta will also yield a delicious result.
Video: Watch Jessica make this on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 394, Total Fat: 8g, 12.5%; Saturated Fat: 2g, 10%; Cholesterol: 8mg, 3%; Sodium: 370mg, 15.5%; Total Carbohydrate: 65g, 22%; Dietary Fiber: 7g, 28%; Sugar: 5g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian
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