Herbed Ricotta Pasta with Corn & Zucchini

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Every summer my kids take swimming lessons at our nearby beach on the Long Island Sound. We “have to” go to the beach every afternoon for two weeks. It is so wonderful. It is such a joy in my life! My friends and I relax and enjoy the beach and our kids play for HOURS before and after their lessons. The funny part is that because I am so tired from being so relaxed (?), it is difficult to make dinner when we finally come home!

This quick and easy dish was inspired by my friend talking about her plan to eat TONS of zucchini during an upcoming visit with her Mom. The recipe was adapted from Everyday Food. Perfect after a long afternoon at the beach- a perfect summer dish for Angie’s Fiesta Friday #30 at the Novice Gardener, co-hosted by Margy of La Petite Casserole. Wonderful dishes are shared- it is fun to check it out!

  • 3 medium zucchini, quartered lengthwise and cut into 1/4-inch slices
  • 1-2 T extra-virgin olive oil
  • 3 ears of corn, shucked
  • 1 cup chopped (1-inch pieces) pole beans
  • coarse salt and freshly ground black pepper
  • 14 ounces whole wheat farfalle, or other medium-sized pasta
  • 2 T chopped fresh dill, plus more to taste
  • 1/2 cup fresh basil leaves, chiffonade, plus more to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 1 generous cup of whole milk ricotta cheese
  1. Preheat the oven to 425 degrees (I use the convection roast setting).
  2. Place chopped zucchini on a large, rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast at 425 degrees for 10 to 15 minutes, or until lightly browned and tender. Set aside.
  3. Combine the ricotta, Parmesan, herbs, and zucchini in a large bowl. Set aside.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the boiling water 3 minutes less that the suggested cooking time. Add the beans and corn and cook together the remaining 3 minutes.
  5. Reserve 1 cup of pasta water. Then drain the pasta, corn, and beans. Cut the kernels off of the corn cobs and add to the ricotta mixture.
  6. Add 1/2 cup of the reserved pasta water to the ricotta mixture. Stir to form a light sauce.
  7. Add the pasta and beans to the sauce and toss to coat. Add more pasta water if necessary to achieve the desired sauce consistency and coverage.

Note: I use any remaining pasta water to add to the leftovers prior to refrigerating; it helps maintain moisture when reheating.

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