Description
Creamy Corn & Zucchini Pasta with Lemon Ricotta is the perfect dish for summer gatherings. With its vibrant colors and delightful flavors, this pasta dish combines fresh corn and zucchini, enveloped in a creamy lemon ricotta sauce. Easy to prepare, it’s ideal for impressing guests or enjoying a cozy weeknight dinner. Gather your loved ones around the table and savor a meal that brings joy and warmth to every occasion.
Ingredients
Scale
- 8 oz penne pasta
- 1 cup diced zucchini
- 1 cup fresh corn (off the cob)
- 1 cup lemon ricotta
- 2 tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh basil or thyme (chopped)
- Salt and pepper to taste
Instructions
- Gather all ingredients on your counter for an organized cooking experience.
- Cook pasta: Boil salted water in a large pot, add penne, and cook until al dente (about 10 minutes). Drain and set aside.
- Sauté vegetables: In a skillet over medium heat, heat olive oil, add minced garlic, and sauté until fragrant. Add zucchini and corn; cook until tender (about 5-7 minutes).
- Combine pasta and sauce: Stir the cooked pasta into the skillet with vegetables. Add lemon ricotta and a splash of reserved pasta water; mix until well combined.
- Season to taste: Sprinkle grated Parmesan, herbs, salt, and pepper; stir thoroughly.
- Serve warm: Plate your delicious pasta creation while still warm, garnished with extra herbs or cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg