Fresh Cavatelli & Whipped Ricotta with Spicy Zucchini & Corn
Customer Favorite

Fresh Cavatelli & Whipped Ricotta

with Spicy Zucchini & Corn

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For a bit of creamy texture in every bite, we’re serving this quick-cooking pasta over a bed of ricotta, whipped until light and smooth. Sautéed corn adds pops of sweetness throughout, perfectly complementing the delicate flavors of the dish.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients & whip the ricotta:
1 Prepare the ingredients & whip the ricotta:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. In a medium bowl, vigorously whisk together the ricotta cheese and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the vegetables:
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, 3 to 4 minutes, or until lightly browned. Add the corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

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

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Divide the whipped ricotta between 2 dishes and spread into an even layer. Top with the finished pasta. Garnish with the parmesan cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients & whip the ricotta:
1 Prepare the ingredients & whip the ricotta:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. In a medium bowl, vigorously whisk together the ricotta cheese and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the vegetables:
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, 3 to 4 minutes, or until lightly browned. Add the corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

4 Finish the pasta & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Divide the whipped ricotta between 2 dishes and spread into an even layer. Top with the finished pasta. Garnish with the parmesan cheese. Enjoy!

Finish the pasta & serve your dish:
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