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Summer Corn and Zucchini Pasta with Ricotta
Ingredients
- 1package uncooked linguine
- 6 tbspunsalted butter
divided
- 2 mediumzucchini
halved lengthwise and sliced crosswise 1/3-inch thick
- 2 cfresh corn kernels
from 3 ears
- 1 tspkosher salt
- 6 mediumgarlic cloves
thinly sliced, about 2 tablespoons
- crushed red pepper
- ½ cdry white wine
- 2 tspgrated lemon zest
plus 1 tablespoon fresh juice, divided, from 1 lemon
- 2 ozparmesan cheese
grated, plus more for serving, about 1 cup
- ½ ctorn fresh basil
plus more for garnish
- 8 ozwhole-milk ricotta cheese
at room temperature
- ½ tspblack pepper
Directions
- 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
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
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.
Summer Corn and Zucchini Pasta with Ricotta
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About this Recipe
Craving a vibrant, flavorful dish that captures the essence of summer in just 20 minutes? This Summer Corn and Zucchini Pasta with Ricotta delivers a spectacular dinner that feels both light and incredibly satisfying.
Why This Recipe Works
This recipe shines by combining the freshest seasonal ingredients with smart techniques for maximum flavor. The natural sweetness of corn and the subtle earthiness of zucchini are elevated by bright lemon zest and the rich creaminess of whole-milk ricotta, creating a harmonious balance that’s hard to beat. It’s a complete meal ready almost as fast as you can boil water, making it perfect for busy weeknights.
What to Expect You'll be greeted with a delightful medley of textures and tastes in every bite. Expect tender linguine coated in a light yet luxurious sauce, bursting with the sweet pop of fresh corn and the delicate chew of sautéed zucchini. A generous swirl of ricotta adds an irresistible creaminess, perfectly balanced by the zesty lemon and aromatic garlic. The fresh basil and grated Parmesan provide a final layer of herbaceous and savory notes, making this a truly memorable summer pasta dish.
Customization & Variations Feel free to swap fresh basil for a different herb like chopped parsley or chives for a subtle flavor shift. If you prefer, Pecorino Romano can stand in for Parmesan, offering a saltier, sharper kick. For a spicier edge, you can increase the amount of crushed red pepper to your liking. To make it even more substantial, consider adding grilled chicken or shrimp at the end, though it’s wonderfully satisfying on its own.
Serving & Context This pasta is an ideal dish for a quick, elegant weeknight dinner, but it also shines as a delightful addition to a summer gathering or a light lunch. Serve it with extra Parmesan and fresh basil for a beautiful presentation.