Corn & Zucchini Pasta with Spicy Ricotta

Corn & Zucchini Pasta

with Spicy Ricotta

20 MIN
2 Servings
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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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Corn & Zucchini Pasta with Spicy Ricotta
Title
  • 6 oz Ditali Pasta
  • 2 cloves Garlic
  • 1 Zucchini
  • 2 ears Of Corn
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • 2 Tbsps Mascarpone Cheese Or Crème Fraîche
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the spicy ricotta:
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. 

Cook the pasta:
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). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. 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. Turn off the heat. 

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pan of cooked 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 or crème fraîche; stir until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy ricotta. Enjoy! 

Tips from Home Chefs

Corn & Zucchini Pasta

Prepare the ingredients & make the spicy ricotta:
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). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. 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. Turn off the heat. 

4 Finish the pasta & serve your dish:

To the pan of cooked 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 or crème fraîche; stir until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy ricotta. Enjoy! 

Finish the pasta & serve your dish:
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