Creamy Pasta with Zucchini, Tomatoes and Corn

Oval white dish filled with creamy orecchiette pasta mixed with zucchini, cherry tomatoes, and corn, with a wooden spoon resting inside.

Creamy Pasta with Zucchini, Tomatoes and Corn

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!

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Main Course

American, Italian

683 kcal

Equipment

large pot, for boiling pasta
large sauté pan, for cooking vegetables / finishing dish

Ingredients

12 ounces orecchiette pasta, or other small pasta
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 small shallot, halved and thinly sliced
4 cloves garlic, thinly sliced
1 medium zucchini, diced
2 ears sweet corn, cut off the cob (about 1-1/2 cups; or use thawed, frozen corn)
1 cup cherry tomatoes, halved
1 cup whole milk ricotta, divided
1 cup fresh basil leaves, torn
½ cup freshly grated Parmesan, plus extra for serving
red pepper flakes, (optional)
kosher salt and freshly ground black pepper

Instructions

Cook pasta in a large pot of well-salted water according to package directions. Reserve 1 cup pasta water, then drain the pasta.
While the pasta cooks, heat the olive oil and butter over medium heat in a large sauté pan. Once the butter has melted, add the shallot; cook for 1 to 2 minutes until it begins to soften. Add the zucchini and garlic; cook for another 2 minutes; stir as needed, but it's fine to get some color on the zucchini. Add the corn kernels and cherry tomatoes. Season with salt and pepper; cook 2 to 3 minutes more.
Add the drained pasta to the pan along with 3/4 cup ricotta, and 1/2 cup of reserved pasta water. Toss until the sauce is silky, adding more pasta water if needed.
Remove from heat and stir in the basil, Parmesan, and red pepper flakes (if using). Taste and season with kosher salt and fresh cracked black pepper as needed.
Serve topped with dollops of the remaining ricotta (about 1 tablespoon per person), and an extra sprinkle of parmesan.

Notes

Storage – Store leftovers in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight.
Reheating – 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.
For more tips on selecting veggies, serving, wine pairing and recipe variations, please reference the full post.

Nutrition

stove top, summer, vegetarian

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