Asparagus, Red Pepper And Corn Pasta

• 3/4 lb. Gemelli pasta
• 1 pound thin asparagus
• 1 medium-sized red pepper, cut in bite sized pieces
• 1 medium ear fresh corn, kernels removed
• 3 large cloves garlic, minced
• 2 T virgin olive oil
• 1 C part-skim ricotta cheese
• 2 T shredded parmesan cheese
• 1 1/2 tsp Sea salt
• 1/4 tsp fresh ground pepper
• 1/4-1/2 tsp red pepper flakes (to taste)
• 1/4 C fresh basil chiffonade

1. Steam asparagus for three minutes. Remove from pan and refresh in cold water. Cut asparagus in diagonal 1-inch pieces, discarding the tough stem end (or save for later use in making vegetable stock).
2. Bring water to boil in another pot and cook gemelli according to package directions.
3. In saute pan, heat 2 T olive oil over medium heat. Add red pepper and corn and saute for 2 minutes. Add garlic and saute for another 3 minutes. Add asparagus, salt, pepper, and red pepper flakes. Continue cooking for 2-3 minutes.
4. Add mixture to hot pasta. Stir in ricotta cheese and parmesan cheese until combined. Add fresh basil chiffonade and gently stir. Garnish with fresh basil leaves. Serve immediately.

gemelli pasta, thin, red pepper, corn, garlic, t, ricotta cheese, t, salt, ground pepper, red pepper, fresh basil chiffonade

Taken from www.epicurious.com/recipes/member/views/asparagus-red-pepper-and-corn-pasta-1200437 (may not work)