Fresh Cavatelli & Whipped 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.

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.

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.

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!