This is a fabulously fresh summer pasta recipe. I didn't think I would enjoy it as much as I did. Next time, I may even add some squash to it. The only recommendation I have is to sauté the zucchini before adding it to the pasta. Enjoy!
1/2 cup fresh basil leaves, torn, plus more for serving
2 tablespoons chopped fresh dill
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