Take advantage of summer produce with this tomato, corn & ricotta pasta! So creamy and so perfect for summer. 😍 Tag a friend who would love this recipe! . Here’s the recipe: 12oz whole wheat pasta 4 ears corn, shucked 2 tablespoons olive oil 2 cups cherry tomatoes, halved 3 cloves garlic, minced 1 tablespoon lemon juice 1/2 cup parsley or cilantro chopped 1 cup ricotta cheese 1/4 cup grated Parmesan cheese Salt and pepper to taste . Instructions Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta. Bring a large pot of salted water to a boil and add the corn. Cook for 4 minutes, then use tongs to remove the corn from the pot. Allow to cool, then use a sharp knife to cut off the corn from the cob. In a large skillet, add the olive oil and tomatoes. Cook over medium heat for 5 minutes until the tomatoes begin to release their juices. Add the garlic and continue to cook for 2 minutes. Add the cooked corn, herbs, lemon juice, ricotta cheese, pas...