Food & Cooking Recipes Ingredients Pasta and Grains Herbed Ricotta Pasta with Corn and Zucchini 3.4 (128) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print