Food & Cooking Recipes Ingredients Pasta and Grains Herbed Ricotta Pasta with Corn and Zucchini 3.4 (128) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 4 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. Ingredients Salt and pepper ¾ pound short pasta, such as campanelle 1 ¾ cups corn kernels (from 2 ears) 1 cup ricotta ¼ cup grated Parmesan, plus more for serving Reserved chopped zucchini ½ cup fresh basil leaves, torn, plus more for serving 2 tablespoons chopped fresh dill Directions 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. 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. Cook's Notes Reuse, Recycle, RenewThis 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. Print