In this pasta dish, the ricotta cheese melts to become a thick, creamy sauce. It's the perfect base for showcasing the season's fresh sweet corn paired with salty bits of bacon.

8 oz. penne (tube-shaped pasta)
8 oz. bacon, coarsely chopped
2 1/4 cups corn kernels (2 to 3 ears corn)
2 garlic cloves, minced
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup packed chopped fresh basil, divided
1/2 teaspoon pepper

1. Cook penne according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return penne to pot.
 
2. Cook bacon in large nonstick skillet over medium-high to medium heat 8 to 10 minutes or until almost crispy. Remove and discard excess drippings. Add corn; cook 3 minutes, stirring frequently. Add garlic; cook and stir 30 seconds or until fragrant.

3. Stir ricotta and 3/4 cup of the reserved pasta water into penne; cook over medium heat 1 to 2 minutes or until hot. Stir in bacon mixture, Parmesan cheese, 1/4 cup of the basil and pepper, adding additional pasta water if pasta seems dry. Sprinkle with remaining 1/4 cup basil.

4 (1 1/2-cup) servings

PER SERVING: 565 calories, 17.5 g total fat (8 g saturated fat), 30 g protein, 73.5 g carbohydrate, 45 mg cholesterol, 890 mg sodium, 6.5 g fiber