Monday, August 6, 2012

Herbed Ricotta Pasta with Corn and Zucchini

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!

Herbed Ricotta Pasta with Corn and Zucchini

Recipe Courtesy of Martha Stewart Living 

  • 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
  • 1 cup chopped Zucchini 
  • 1/2 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

1 comment :

  1. so glad i found your blog! this pasta looks delicious and somewhat easy, can't wait to try it :)

    p.s. i'm your newest follower :)

    xo brie


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