Description
Creamy Corn and Zucchini Pasta with Lemon Ricotta is a vibrant dish that captures the essence of summer. With sweet corn and tender zucchini enveloped in a rich lemon ricotta sauce, this pasta is perfect for weeknight dinners or casual gatherings. It’s easy to prepare, visually stunning, and packed with fresh flavors that will leave your taste buds dancing!
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup lemon ricotta cheese
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ¼ cup grated parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in diced zucchini and corn; cook for about 5 minutes until tender.
- Mix in reserved pasta water and lemon ricotta cheese; stir until well combined.
- Add cooked pasta to the skillet, tossing gently to coat all strands with the sauce.
- Top with grated parmesan and torn basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg