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Herbed Ricotta Pasta with Corn and Zucchini

  • Prep:
  • Total Time:
  • Servings: 4
Herbed Ricotta Pasta with Corn and Zucchini

Source: Everyday Food, June 2012

Ingredients

  • Salt and pepper
  • 3/4 pound short pasta, such as campanelle
  • 1 3/4 cups corn kernels (from 2 ears)
  • 1 cup ricotta
  • 1/4 cup grated Parmesan, plus more for serving
  • Reserved chopped zucchini
  • 1/2 cup fresh basil leaves, torn, plus more for serving
  • 2 tablespoons chopped fresh dill

Directions

  1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain.

  2. In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, basil, and dill and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan.

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