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Herbed Ricotta Pasta with Corn and Zucchini


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  • salt and pepper
  • 3/4 lb short pasta
  • 1 3/4 cups corn kernels (2 ears of corn, grill then shuck)
  • 1 cup cashew ricotta
  • 1/4 cup vegan parm
  • 2 cups chopped grilled zucchini
  • 1/2 cup fresh basil leaves torn, plus more for serving
  • 2 Tbsp chopped fresh dill



Step 1

In large pot of salted boiling water, cook pasta, reserve one cup pasta water, then drain.

In a large bowl, whisk together 1/2 cup pasta water, ricotta and parm. Add pasta mixture, zucchini, basil and dill, 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 parm.


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