Zucchini and Summer Corn Pasta with Ricotta

Summer Corn and Zucchini Pasta with Ricotta

4.6

(5)

4 Reviews

Lemon, basil, and garlic round out the flavors in this summery 20-minute pasta.

Chandra Ram

Published on July 24, 2024

Tested by

Anna Theoktisto

Summer Corn, Zucchini, and Ricotta Pasta — Photo:
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer

Active Time:

20 mins

Total Time:

20 mins

Servings:

4 to 6

When the corn and zucchini are overflowing from our gardens and the farmer’s market, this simple 20-minute pasta is one of our favorite ways to enjoy the summer bounty. Lemon, basil, and Parmesan cheese (along with a splash of pasta water) bring bright flavors to the dish, while a dollop of ricotta on top adds just the right creamy texture. Feel free to use summer squash instead of zucchini and throw in a handful of cherry tomatoes if you like — this pasta will take whatever summer produce you have on hand. Serve it with crusty garlic bread, a simple green salad, and a cold glass of wine.

Frequently Asked Questions

What type of wine is best for this pasta?

A dry white wine with a good amount of acidity, such as a Vermentino, Soave, or unoaked Chardonnay, would work well in this pasta.
Can you make homemade ricotta?

Homemade ricotta is very easy to make using milk, buttermilk, and salt. Using homemade ricotta takes this pasta to the next level of creamy deliciousness.

Notes from the Food & Wine Test Kitchen

Salted pasta water is full of starch that leeches off the pasta as it cooks. That starch will help bind and emulsify your sauce when you toss in your pasta.

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Ingredients

1 (16-ounce) package uncooked linguine
6 tablespoons (3 ounces) unsalted butter, divided
2 medium (8 ounces) zucchini, halved lengthwise and sliced crosswise 1/3-inch thick
2 cups fresh corn kernels (from 3 ears)
1 teaspoon kosher salt
6 medium garlic cloves, thinly sliced (about 2 tablespoons)
Pinch of crushed red pepper
1/2 cup (4 ounces) dry white wine
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided
2 ounces Parmesan cheese, grated (about 1 cup), plus more for serving
1/2 cup torn fresh basil, plus more for garnish
8 ounces whole-milk ricotta cheese, at room temperature
1/2 teaspoon black pepper

Directions

Bring a large pot of salted water to a boil over high. Add linguine, and cook according to package directions for al dente; drain, reserving 1 1/2 cups cooking water. Set aside.
Melt 4 tablespoons of the butter in a large skillet over medium-high. Add zucchini, corn, and salt; cook, stirring occasionally, until zucchini softens and corn starts to brown, 4 to 6 minutes. Add garlic and crushed red pepper; cook until garlic is golden brown, about 1 minute. Add wine, lemon juice, and 1 teaspoon of the lemon zest; cook until liquid is reduced by half, about 1 minute.
Stir in cooked linguine, 1 cup reserved cooking water, Parmesan cheese, and remaining 2 tablespoons butter. Cook over medium-high, stirring often, until sauce clings to pasta, about 3 minutes, adding additional reserved cooking water, if needed. Remove from heat, and stir in basil and remaining 1 teaspoon lemon zest. Spoon dollops of ricotta cheese over pasta; sprinkle with black pepper, and serve.

Summer Corn and Zucchini Pasta with Ricotta

Frequently Asked Questions

Notes from the Food & Wine Test Kitchen

Ingredients

Directions

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