Description
Lemony Ricotta Pasta with Zucchini and Corn topped with buttered bread crumbs is a delicious and glamorous weeknight summer meal
Ingredients
Scale
- 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