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 

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
• 1 cup chopped Zucchini 
• 1/2 cup fresh basil leaves, torn, plus more for serving
• 2 tablespoons chopped fresh dill

Directions

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