This easy pasta with zucchini, tomatoes and corn is a foolproof 25-minute summer dish that transforms your garden abundance into something your whole family will enjoy. The simple sauce made with just ricotta and a little pasta water clings to every nook and cranny for creamy goodness in every bite!

Overhead view of a white oval dish filled with pasta shells, vegetables, and cheese, served with two plates of pasta, two glasses of white wine, a beige napkin, and scattered cherry tomatoes on a white table.

The Dish Details

What makes it special: The combination of crisp-tender zucchini (no mushy squash here!), sweet corn and cherry tomatoes creates a flavor trifecta that even my “I only eat broccoli” teenager doesn’t complain about. The ricotta adds just enough creaminess without making it heavy, and the whole thing comes together in under 30 minutes!
What are we celebrating? Summer’s bounty! This isn’t about disguising vegetables – it’s about making them shine. It’s totally weeknight easy, but also dinner party worthy…and all without breaking a summer sweat.

Gather Your Ingredients

Here’s what you’ll need for this crowd-pleasing pasta – and trust me, after making this over and over, I have opinions about each ingredient:

Pasta – I love orecchiette for this dish…those little “ear” shapes aren’t just cute; they’re perfect cups for catching all the good stuff. If you can’t find orecchiette, shells or cavatappi work beautifully too.
Fresh zucchini – Look for medium-sized ones that feel heavy for their size. Giant zucchini might seem economical, but they’re watery and flavorless. We want zucchini with personality here.
Sweet corn – Fresh is best, but thawed frozen corn works in a pinch.
Cherry tomatoes – These little gems provide the acidic brightness that keeps this dish from being one-note creamy. Don’t limit yourself to just red tomatoes, grab a mix of colors at the farmer’s market because why not enjoy some extra color?
Whole milk ricotta – This is your creamy element! Do yourself a favor and skip the part skim ricotta. For the best flavor and texture, it’s gotta be whole milk.
Flavor enhancers – Shallot and garlic add layers of flavor, and basil screams summer. Fresh grated parmesan brings umami, and a sprinkling of red pepper flakes makes it all more interesting!

An overhead view of labeled ingredients for a pasta dish, including orecchiette pasta, butter, olive oil, grated parmesan, seasonings, zucchini, shallot, garlic, cherry tomatoes, corn, ricotta cheese, and fresh basil.

Let’s Get Cooking

Here’s where the magic happens, and it’s all about timing and technique:

Boil the pasta – Don’t forget to generously salt the water and reserve a cup of cooking water before you drain the pasta.
Sauté the veggies – Heat olive oil and butter in your largest sauté pan over medium heat. When the butter melts and stops foaming, add the sliced shallot. Let it cook for just a minute or two until fragrant. Add the zucchini and garlic together. This is key – you want the zucchini to start cooking before it has a chance to release too much water. Toss in the corn and cherry tomatoes. Season everything with salt and pepper, and cook just until the tomatoes start to soften and release their juices.
Add the pasta – Add your drained pasta directly to the pan along with three-quarters of the ricotta and about half a cup of that starchy pasta water. Toss everything together until it gets silky and saucy.
Finish the dish – Stir in fresh basil, Parmesan, and a pinch of red pepper flakes if you’re feeling spicy. Taste and adjust – more salt, more cheese, more pasta water if needed.
Serve it up – Top each serving with a dollop of ricotta cheese and a little more parmesan. Add more fresh basil, too, for a really pretty presentation.

Side-by-side images of a skillet: on the left, sautéed corn, zucchini, and cherry tomatoes being stirred; on the right, the same skillet with added pasta and creamy sauce mixed with the vegetables.

Remember These Recipe Tips

Save more pasta water than you think you need. That starchy liquid is liquid gold for creating silky sauces. I always reserve at least a cup, even though the recipe only calls for half that.
Taste as you go. Summer vegetables vary in sweetness and intensity, so adjust accordingly. This should taste bright and fresh, not flat.

Wine Pairing…Because We Sip Here🍷

This pasta begs for something crisp and light that won’t compete with all those beautiful summer flavors. My go-to is a Sauvignon Blanc – the acidity plays beautifully with the tomatoes and cuts through the ricotta’s richness. If you’re a local (to Virginia, that is), try a stainless steel aged Viognier from one of our central Virginia vineyards.

For red wine lovers, a light Pinot Noir or even a chilled Beaujolais works surprisingly well. The key is keeping it light and letting those summer vegetables be the star.

Dinner Party Presentation That Looks Effortless

Want to serve this for company? Here’s how to make it look like you know what you’re doing:

Keep it simple with sides. This pasta is rich enough to stand alone, but a simple arugula salad with lemon vinaigrette (like my Spinach Arugula Salad with Burrata + Prosciutto) provides a nice contrast.
Warm your serving bowls – just pop them in a 200°F oven for a few minutes while you finish the pasta. Warm bowls keep everything at the perfect temperature.
Reserve some fresh herbs for garnish. A few torn basil leaves on top make everything look intentional and restaurant-worthy.
Serve family-style in a large, shallow bowl with extra cheese on the side. Let people dig in – it’s more fun and way less stressful than individual plating.

Farmer’s Market Shopping Like a Pro

Knowing what to look for makes all the difference:

Look for zucchini that are 6-8 inches long with glossy, unblemished skin.
Ask about corn varieties. Different types have different sweetness levels, and most farmers are happy to let you know which varieties they recommend for eating fresh.
Buy cherry tomatoes that still have their stems when possible. They last longer and usually have better flavor.
Don’t forget to ask about storage tips – most vendors are happy to share how to keep their produce at its best until you’re ready to cook.

Make-Ahead Magic and Reheating Reality

Here’s the thing about pasta with ricotta – it requires a little finesse to reheat properly, but it’s totally doable:

For best results, slightly undercook the pasta initially if you know you’ll be reheating. It’ll finish cooking during the reheating process and won’t get mushy.
Store leftovers in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight.
Reheating method matters. Add a splash of milk or cream and warm gently in a covered pan over low heat, stirring frequently. The microwave works in a pinch, but use 50% power and stir every 30 seconds.
Fresh herbs are your friend. A handful of fresh basil stirred in after reheating makes everything taste fresh again.

A person holds a white bowl of pasta garnished with ricotta and herbs near another bowl of pasta, a wedge of cheese, cherry tomatoes, a glass of white wine, and scattered basil leaves on a light surface.

Variations to Keep Things Interesting

Add protein – Grilled shrimp, leftover rotisserie chicken, or even crispy pancetta turn this into a heartier meal.
Switch up the cheese – Try goat cheese instead of ricotta for tang, or mascarpone for extra richness.
Make it seasonal – This works beautifully with yellow squash, baby eggplant, or even diced bell peppers when zucchini season winds down.

More Summer Pasta Inspiration

If you’re loving this approach to summer pasta, you’ll definitely want to try my Gorgeous Greens Summer Pasta Salad with Basil-Lemon Vinaigrette for your next cookout, or my Shrimp Pasta with Creamy Tomato White Wine Sauce when you want something a little more elegant.

Looking for more ways to use up that garden bounty? Check out my Caramelized Onion + Zucchini Egg White Casserole for a totally different take on summer’s most prolific vegetable, or browse through all my summer recipes for more seasonal inspiration.