Herbed Ricotta Pasta With Corn And Zucchini Recipe 55

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HERBED RICOTTA PASTA WITH CORN AND ZUCCHINI



Herbed Ricotta Pasta with Corn and Zucchini image

Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Salt and pepper
3/4 pound short pasta, such as campanelle
1 3/4 cups corn kernels (from 2 ears)
1 cup ricotta
1/4 cup grated Parmesan, plus more for serving
Reserved chopped zucchini
1/2 cup fresh basil leaves, torn, plus more for serving
2 tablespoons chopped fresh dill

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain.
  • In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, basil, and dill and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan.

Nutrition Facts : Calories 552 g, Fat 15 g, Fiber 6 g, Protein 25 g, SaturatedFat 7 g

HERBED RICOTTA PASTA WITH CORN AND ZUCCHINI RECIPE - (5/5)



Herbed Ricotta Pasta with Corn and Zucchini Recipe - (5/5) image

Provided by GuidingVegan

Number Of Ingredients 8

salt and pepper
3/4 lb short pasta
1 3/4 cups corn kernels (2 ears of corn, grill then shuck)
1 cup cashew ricotta
1/4 cup vegan parm
2 cups chopped grilled zucchini
1/2 cup fresh basil leaves torn, plus more for serving
2 Tbsp chopped fresh dill

Steps:

  • In large pot of salted boiling water, cook pasta, reserve one cup pasta water, then drain. In a large bowl, whisk together 1/2 cup pasta water, ricotta and parm. Add pasta mixture, zucchini, basil and dill, toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and parm.

HERBED RICOTTA PASTA W CORN AND ZUCCHINI



Herbed Ricotta Pasta w Corn and Zucchini image

not set

Provided by Horrigan

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 8

Salt and pepper
3/4 pound short pasta, e.g. campanelle
1 3/4 cup Corn kernels
1 cup Ricotta Cheese part skim
1/4 cup Parmesan grated
3 medium Zucchini thinly sliced, cooked until tender.
1/2 cup Fresh basil leaves torn, plus more for serving
2 tablespoons Fresh dill chopped

Steps:

  • 1. In a large pot of boiling, salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain. 2. In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, basil, dill and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan.

Nutrition Facts : Calories 144 calories, Fat 4.93418000683723 g, Carbohydrate 18.9689709445361 g, Cholesterol 14.0100000126464 mg, Fiber 3.42361654504901 g, Protein 9.45563322277594 g, SaturatedFat 2.56481936095435 g, ServingSize 1 1 Serving (337g), Sodium 178.572855657002 mg, Sugar 15.5453543994871 g, TransFat 0.358139632354835 g

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