Summer Corn and Zucchini Pasta with Ricotta

Summer Corn and Zucchini Pasta with Ricotta

from foodandwine.com
Dinner
20 min
6 servings
454 kcal / serving

This pasta recipe features corn, zucchini, lemon, garlic, and ricotta for the ultimate 20-minute summer pasta dinner.

Ingredients

  • 1package uncooked linguine
  • 6 tablespoonsunsalted butter, divided
  • 2 mediumzucchini, halved lengthwise and sliced crosswise 1/3-inch thick
  • 2 cupsfresh corn kernels (from 3 ears)
  • 1 teaspoonkosher salt
  • 6 mediumgarlic cloves, thinly sliced (about 2 tablespoons)
  • crushed red pepper
  • ½ cupdry white wine
  • 2 teaspoonsgrated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided
  • 2 ouncesparmesan cheese, grated (about 1 cup), plus more for serving
  • ½ cuptorn fresh basil, plus more for garnish
  • 8 ounceswhole-milk ricotta cheese, at room temperature
  • ½ teaspoonblack pepper

Directions

  1. 1

    Bring a large pot of salted water to a boil over high. Add linguine, and cook according to package directions for al dente; drain, reserving 1 1/2 cups cooking water. Set aside.

  2. 2

    Melt 4 tablespoons of the butter in a large skillet over medium-high. Add zucchini, corn, and salt; cook, stirring occasionally, until zucchini softens and corn starts to brown, 4 to 6 minutes. Add garlic and crushed red pepper; cook until garlic is golden brown, about 1 minute. Add wine, lemon juice, and 1 teaspoon of the lemon zest; cook until liquid is reduced by half, about 1 minute.

  3. 3

    Stir in cooked linguine, 1 cup reserved cooking water, Parmesan cheese, and remaining 2 tablespoons butter. Cook over medium-high, stirring often, until sauce clings to pasta, about 3 minutes, adding additional reserved cooking water, if needed. Remove from heat, and stir in basil and remaining 1 teaspoon lemon zest. Spoon dollops of ricotta cheese over pasta; sprinkle with black pepper, and serve.