Description
Creamy corn and zucchini pasta with lemon ricotta is a delightful dish that combines fresh vegetables and a rich, velvety sauce. This easy-to-make recipe captures the essence of summer flavors, creating a comforting meal perfect for any occasion. With vibrant zucchini and sweet corn enveloped in creamy lemon ricotta, every bite is a burst of sunshine on your plate. Ideal for busy weeknights or festive gatherings, this pasta dish promises to impress family and friends alike.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 medium zucchini (sliced)
- 1 cup sweet corn (fresh or frozen)
- 1 cup lemon ricotta
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1/2 cup Parmesan cheese (freshly grated)
- Salt and pepper (to taste)
Instructions
- Prepare your pasta: Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions. Drain, reserving some pasta water.
- Sauté vegetables: In a skillet over medium heat, heat olive oil, add minced garlic, and sauté for 30 seconds. Add sliced zucchini and corn; cook for 5-7 minutes until tender.
- Create the creamy sauce: Lower heat, stir in lemon ricotta until melted. Gradually mix in reserved pasta water to achieve desired creaminess.
- Toss it all together: Fold cooked pasta into the sauce mixture until coated. Add grated Parmesan cheese and adjust seasoning with salt and pepper.
- Plate up and serve: Serve immediately with extra Parmesan cheese and a sprinkle of lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg