Creamy Corn & Zucchini Pasta with Lemon Ricotta
A vibrant and flavorful pasta dish featuring creamy ricotta, sweet corn, and fresh zucchini, perfect for a quick weeknight meal.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (spaghetti, fusilli, or penne)
- 1 medium zucchini, diced
- 1 cup fresh corn kernels (fresh or frozen)
Sauce Ingredients
- 1 cup ricotta cheese
- 1 lemon zest (from 1 lemon)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- salt and pepper to taste
- few leaves fresh basil (optional, for garnish)
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package directions until al dente. Once cooked, drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced zucchini. Sauté for about 3-4 minutes, until tender.
- Stir in the corn kernels and cook for an additional 2-3 minutes until the corn is heated through.
- Add the cooked pasta to the skillet with zucchini and corn. Gently mix everything together. If it seems too dry, gradually add some reserved pasta water until you reach the desired consistency.
- In a separate bowl, mix the ricotta cheese with the lemon zest. Spoon this creamy mixture into the pasta, blending well until everything is coated evenly. Season with salt and pepper to taste.
- Plate the pasta and garnish with fresh basil if desired. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a skillet over low heat, adding a splash of water or olive oil.