Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs
Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs might be just the main course you are searching for. One serving contains 425 calories, 15g of protein, and 22g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up greens, ears of corn, lemon peel, and a few other things to make it today. To use up the mixed greens you could follow this main course with the Southwest Shrimp Salad as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Place head of garlic on sheet of foil.
Drizzle with 2 tablespoons oil; wrap foil around garlic andcrimp to seal tightly.
Place garlic and corn on rimmed baking sheet.
Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
Squeeze garlic out of skins into large bowl; add any oil from foil.
Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite.
Drain. Rinse with cold water; drain well.
Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper.
Garnish with shaved Parmesan.