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Herbed Ricotta Pasta with Corn and Zucchini

Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.

Source: Everyday Food, June 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Reuse, Recycle, Renew
This dish uses leftover grilled zucchini from Spice-Rubbed Pork Chops with Grilled Zucchini made earlier in the week for a meal that makes leftovers feel fresh.

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  • jlfitzpatrick05
    27 JUL, 2014
    Made this tonight - very good and very easy. My two year old loved it. Nice summer pasta dish. Also for the person who didn't know how much zucchini - 2 cups grilled zucchini leftover - I just grilled fresh to put in mine. I saw the video on the right side that gives the details on what is needed and goes through the recipe - http://www.marthastewart.com/903071/herbed-ricotta-pasta-corn-and-zucchini?xsc=eml_edfsc_2014_07_21_template#ooid=dwb3MwbzrjxKgVxDkU6HT1iYDpPW2Y9O
    Reply
  • huxspal
    27 JUL, 2014
    Made it and loved it. I was surprised at how well the dill and basil went together. I added mushrooms and bacon. Very tasty!
    Reply
  • copyska
    21 JUL, 2014
    Question: how much zucchini? chopped zucchini reserved from what? seems this recipe accompanies another elsewhere, but as it stands here alone, more info is needed.
    Reply
  • itscarolyns
    21 JUL, 2014
    Sounds great but it would be a help if you added nutritional values to these recipes. Thanks.
    Reply
  • bikracer1
    21 JUL, 2014
    Trying to figure out why your printed recipes for Sarah's videos are so different. She tells how to make something then one goes to the recipe and gets completely different instructions and sometimes even different ingredients! Please take care to make them the same.
    Reply

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