Whipped Ricotta, Zucchini & Corn Pasta - Brocc Your Body

Whipped Ricotta, Zucchini & Corn Pasta - Brocc Your Body

from broccyourbody.com

Ingredients

  • 10 ozgemelli pasta
  • 2 tablespoonsolive oil
  • 2 mediumzucchini, sliced into 1/4-inch rounds (about 3 cups)
  • 2 earsfresh corn, kernels removed (about 1 1/2 cups)*
  • 2 clovesgarlic, minced
  • 1 teaspoonsalt
  • freshly ground black pepper
  • optional: 1/4 teaspoon red pepper flakes
  • 1 cupwhole milk ricotta cheese
  • 2 tablespoonsolive oil
  • 1 teaspoonlemon zest
  • ½ teaspoonsalt
  • freshly ground black pepper
  • ¼ cupfreshly grated parmesan cheese
  • ¼ cuptoasted pine nuts
  • 2 tablespoonsthinly sliced basil
  • fresh ground black pepper

Directions

  1. 1

    Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.

  2. 2

    While the pasta is cooking, add the ricotta cheese, olive oil, lemon zest, salt, and pepper to a food processor or blender. Process until smooth and creamy, about 20 seconds. Set aside.

  3. 3

    Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the zucchini rounds and cook for 3-5 minutes undisturbed, then flip and cook for another 2-3 minutes until golden brown and caramelized.

  4. 4

    Add in the corn kernels, garlic, salt, pepper, and red pepper flakes if using. Stir together and cook for another 2-3 minutes, until the garlic is fragrant. Turn off the heat.

  5. 5

    Add the cooked pasta to the skillet along with about 3/4 cup of the reserved pasta water and the whipped ricotta mixture. Stir to combine, adding more pasta water if needed to thin out the sauce.

  6. 6

    Divide the pasta among four serving plates. Garnish with grated parmesan cheese, toasted pine nuts, sliced basil, and freshly ground black pepper. Serve immediately.