Description
A refreshing summer dish featuring pasta tossed with sweet corn, zucchini, and creamy ricotta cheese.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups fresh corn kernels
- 1 medium zucchini, diced
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add zucchini and corn, cooking until tender.
- Drain the pasta and add it to the skillet with the vegetables.
- Stir in the ricotta cheese and mix until well combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
Notes
- Feel free to add other vegetables like bell peppers or spinach.
- This dish can be served warm or cold as a pasta salad.
- For a vegan option, substitute ricotta with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Summer Corn & Zucchini Pasta, Ricotta Pasta, Summer Pasta Recipes