Lemony Ricotta Pasta with Zucchini and Corn is a quick, healthy and glamourous dish to add to your rotation.
On the quest for a perfect summer dish the other night, I dreamed up a fresh, creamy, healthy-ish pasta loaded with seasonal vegetables. Starring summer crops zucchini and PLENTY of sweet corn, balanced with a creamy ricotta sauce and topped with buttery breadcrumbs, this dish is a hit. Another perk? You can have it on the table in just 30 minutes, making this a great weeknight dinner.
Ingredients
Orecchiette: The word ‘orecchiette’, as my Sicilian father-in-law taught me, means ‘little ear’, a name that comes from this pasta’s round and dimpled shape. Not only does this fact make me giggle every time I cook them, but their small shape also makes them easy for our toddler to pick up and feed herself, making these a staple in our pantry and go-to for pasta dishes.
Zucchini: Zucchini’s are mellow in flavor, packed with nutrients, and hold their texture well in the pasta (just make sure not to overcook!).
Corn: The sweetness of the corn is the center of this dish! You’ll want each bite to have at least a few kernels. I cut the corn straight off the cob, but you could easily use canned or frozen corn in this dish.
Ricotta Cheese: We used whole milk ricotta cheese to make this sauce. The ricotta is rich and creamy and lends itself to a nice sauce, while being lighter than using heavy or whipping cream.
Parmesan: Adds salt and depth to the sauce
Lemon: Lemons add acidity to the sauce. Acidity sharpens the flavor of this dish.
Panko Bread Crumbs: Bread crumbs are the perfect topper to this pasta, and what will make this dish feel so glamorous. They are buttery and crunchy. Add the breadcrumbs just before serving so that they stay nice and crispy.
Detailed of How to Make
Gather your ingredients
Cook pasta
Cook according to directions, reserving 1 cup of pasta water before draining.
Make breadcrumbs
Add butter to pan, once melted add in breadcrumbs. Cook, stirring often until golden brown, about 5 minutes. Remove from heat. Feel free to throw in garlic here to make them extra tasty.
Cook Veggies til crisp
Add olive oil to a large pan over medium heat. Once hot add in zucchini and a pinch of salt and saute for 4 minutes. Add in corn and cook for another 3 minutes.
Fold it all together
Layer in ricotta, parmesan, squeeze of lemon, salt and mix well. Add in pasta and pour in the reserved pasta water as needed to get the dish to the correct consistency. Taste and add lemon, salt and black pepper as needed.
Enjoy!
Serve and top with bread crumbs and a pinch of red pepper flakes (if using).
Lemony Ricotta Pasta with Zucchini and Corn
- Total Time: 30 minutes
- Yield: 4 bowls of pasta 1x
Description
Lemony Ricotta Pasta with Zucchini and Corn topped with buttered bread crumbs is a delicious and glamorous weeknight summer meal
Ingredients
- 1 lb orecchiette
- 1 tbsp oil
- 1 large zucchini
- 3 corn on the cobs
- 2 cloves garlic
- 1 cup whole milk ricotta cheese
- ⅓ cup grated parmesan cheese
- Lemon
- 1 tsp salt
- Salt + ground black pepper as needed
- Pinch of red pepper flakes (optional)
Buttered Bread crumbs
-
- 2 tbsp Butter
- 1 cup panko breadcrumbs
- salt
Instructions
- Cook pasta: Cook according to directions, reserving 1 cup of pasta water before you drain the pasta
- Make breadcrumbs: Add butter to a skillet, once melted add in breadcrumbs. Cook, stirring often until golden brown, about 5 minutes. Remove from heat
- Cook Veggies til crisp: Add olive oil to a large pan over medium heat. Once hot add in zucchini and a pinch of salt and saute for 4 minutes. Add in corn and cook for another 3 minutes
- Fold it all together: Layer in ricotta, parmesan, squeeze of lemon, salt and mix well Add in pasta and pour in the reserved pasta water as needed to get the dish to the correct consistency. Taste and add lemon, salt and black pepper as needed
- Enjoy! Serve and top with bread crumbs and a pinch of red pepper flakes (if using)
Notes
Make it Gluten Free: Try your favorite gluten free pasta and gluten free breadcrumbs
- Prep Time: 30
- Category: dinner