Herbed Ricotta Pasta with Corn and Zucchini

Prep Time:
20 mins
Total Time:
25 mins

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.


  • 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


  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.


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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