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Ditali Pasta & Spicy Ricotta
with Sweet Corn & Zucchini
20 MIN
2 Servings
From the Test Kitchen
To add creamy texture and pleasant heat in each bite, we’re topping this quick-cooking pasta with smooth ricotta mixed with red chile paste—a perfect contrast to the pops of sweetness from sautéed summer corn.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories620 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
6 oz Ditali Pasta
- 2 cloves Garlic
- 1 Zucchini
- 2 ears Of Corn
- ½ cup Part-Skim Ricotta Cheese
-
1½ tsps Calabrian Chile Paste
- 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). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the vegetables:
While the pasta cooks, 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, mascarpone, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy 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). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the vegetables:
While the pasta cooks, 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, mascarpone, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy ricotta. Enjoy!
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