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Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian pasta dish combines the delicate texture of capellini with the deep, mellow sweetness of roasted garlic and fresh corn. By roasting the garlic in its skin and the corn in the husk, you lock in an incredible depth of flavour that pairs beautifully with the zestiness of the lemon and the creamy ricotta cheese. It is a light yet satisfying meal that celebrates the aromatic punch of fresh garden herbs like basil, dill, and chives.

Perfect for a sophisticated lunch or a refreshing summer dinner, this recipe uses a mix of radicchio and greens to add a pleasant bitter note and a satisfying crunch. The addition of tangy lemon juice and salty Parmesan ensures every mouthful is perfectly balanced. Serve this homemade pasta salad slightly warm or at room temperature for a healthy, flavourful meal that feels truly indulgent.

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Ingredients for Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs

  • 1 large head of garlic, top 1/2 inch cut off

  • 90ml extra-virgin olive oil, divided

  • 4 ears of fresh corn with husks

  • 90ml fresh lemon juice

  • 20ml grated lemon peel

  • 230g capellini

  • 2 cups (loosely packed) mixed greens

  • 2 cups torn radicchio leaves

  • 1 cup fresh ricotta cheese (7 to 230g )

  • 60g finely grated Parmesan cheese plus shaved Parmesan for garnish

  • 1/2 cup chopped fresh parsley

  • 1/3 cup thinly sliced fresh basil leaves

  • 1/4 cup chopped fresh chives

  • 1/4 cup chopped fresh dill

How to make Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs

Preheat oven to 204°C. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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