Zucchini and Corn Pasta with Lemon Ricotta Recipe

Zucchini and Corn Pasta with Lemon Ricotta

This light, summer pasta is perfect to serve when sweet corn is at its peak but can easily be made with frozen sweet corn at any time of the year.

Serves: 8Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Share via Twitter
Sign in to Save Recipe

Serves: 8

Ingredients

  • 16 oz. Private Selection® Italian Rigatoni
  • 4 tbsp. butter
  • 2 ears Olathe Sweet Corn, kernels removed from cobs, or 1½ cups frozen sweet corn
  • 1 medium zucchini, cut into ¼”-thick half-moons
  • 1 tsp. salt
  • 1⁄4 tsp. crushed red pepper flakes
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 cup Whole Milk Ricotta Cheese
  • 1⁄4 cup basil, torn

Directions

  • Cook pasta to al dente in heavily salted water according to package instructions. Drain, reserving 1 cup of pasta cooking liquid. Set aside.
  • In a large skillet heat butter over medium-high heat until sizzling. Add corn zucchini, salt and red pepper flakes. Cook 5-7 minutes or until vegetables are tender crisp.
  • Reduce heat to medium, add pasta, ½ cup reserved pasta water, lemon juice and zest stirring to combine. Allow to cook for 2-3 minutes.
  • Add ricotta and stir gently to combine; adjust sauciness with additional pasta water if needed. Sprinkle with basil.
  • Refrigerate leftovers.

Serves: 8

Ingredients

  • 16 oz. Private Selection® Italian Rigatoni
  • 4 tbsp. butter
  • 2 ears Olathe Sweet Corn, kernels removed from cobs, or 1½ cups frozen sweet corn
  • 1 medium zucchini, cut into ¼”-thick half-moons
  • 1 tsp. salt
  • 1⁄4 tsp. crushed red pepper flakes
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 cup Whole Milk Ricotta Cheese
  • 1⁄4 cup basil, torn

Directions

  • Cook pasta to al dente in heavily salted water according to package instructions. Drain, reserving 1 cup of pasta cooking liquid. Set aside.
  • In a large skillet heat butter over medium-high heat until sizzling. Add corn zucchini, salt and red pepper flakes. Cook 5-7 minutes or until vegetables are tender crisp.
  • Reduce heat to medium, add pasta, ½ cup reserved pasta water, lemon juice and zest stirring to combine. Allow to cook for 2-3 minutes.
  • Add ricotta and stir gently to combine; adjust sauciness with additional pasta water if needed. Sprinkle with basil.
  • Refrigerate leftovers.
Nutrition Information
Amount per serving
Sodium380mg
Total Fat10g
Saturated Fat6g
Protein11g
Cholesterol30mg
Total Carbohydrate51g
Dietary Fiber3g
Sugars4g
Calories330