Herbed Ricotta Pasta with Corn and Zucchini

By danyell923

Ingredients

• Salt and pepper
• 3/4 pound short pasta, such as campanelle
• 1 3/4 cups corn kernels (from 2 ears)
• 1 cup ricotta
• 1/4 cup grated Parmesan, plus more for serving
• Reserved chopped zucchini
• 1/2 cup fresh basil leaves, torn, plus more for serving
• 2 tablespoons chopped fresh dill

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

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.