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Corn & Zucchini Pasta
with Calabrian Ricotta
20 MIN
+$3.95/serving
2 Servings
From the Test Kitchen
In this quick-cooking, seasonal dish, petite tubes of ditali pasta find perfect complement from bites of sweet corn and tender zucchini—all topped with creamy ricotta cheese mixed with Calabrian chile paste for bright, contrasting heat.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories870 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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6 oz Ditali Pasta
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2 cloves Garlic
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1 Zucchini
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2 ears Of Corn
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½ cup Part-Skim Ricotta Cheese
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1½ tsps Calabrian Chile Paste
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2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the spicy ricotta
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the ricotta and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the sausage & vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Turn off the heat.
4
Finish the pasta & serve your dish
To the pan of cooked sausage vegetables, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone; stir until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the Calabrian ricotta. Enjoy!
1
Prepare the ingredients & make the spicy ricotta
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the ricotta and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the sausage & vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Turn off the heat.
4
Finish the pasta & serve your dish
To the pan of cooked sausage vegetables, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone; stir until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the Calabrian ricotta. Enjoy!
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