Creamy Ricotta Pasta with Corn and Zucchini
Serves 4-6
Equipment
- Large pot
- Large skillet
Ingredients
- 2 Tbsp olive oil plus more for serving
- 4-5 garlic cloves thinly sliced
- 1 large zucchini diced
- ½ cup dry white wine
- 3 ears of corn shucked and kernels removed
- 1 pound short cut pasta I used radiatore
- 1 cup whole milk ricotta
- ½ cup chopped oil packed sun dried tomatoes
- 1 cup grated pecorino romano
- Kosher salt and pepper to taste
- ⅓ cup panko breadcrumb toasted in butter*
- Fresh torn basil leaves
Instructions
- Bring a large pot of water to a boil.
- Once water is at a boil, heat olive oil in a large skillet over medium heat and add in garlic. Cook until slightly golden.
- Add in zucchini and cook until just starting to become tender. Deglaze with white wine and cook until reduced. Add in corn kernels and reduce heat to low. Season with salt and pepper.
- Generously, season boiling water with salt. Add pasta to water and cook until al dente.
- While pasta is cooking, add in ricotta and sun-dried tomatoes to the large skillet and stir to melt ricotta. Remove from heat while the pasta finishes cooking.
- Once pasta is done, drain (reserve pasta water) and add to skillet with the ricotta mixture. Return to heat. Add in a ladle of pasta water. Stir.
- Add in pecorino and stir to combine. Add more pasta water if mixture is too thick. Season to taste with more salt and pepper if needed.
- Serve topped with olive oil, breadcrumbs, and fresh torn basil.
Notes
*I just toast the breadcrumbs in some butter in a small pan over medium heat until golden brown. Season with a touch of salt
Tried this recipe?Let us know how it was!
