Pasta with Ricotta Featuring Summery Corn and Zucchini

Quick and Flavorful Zucchini Corn Linguine

Get ready to indulge in a delightful summer dish with this vibrant Zucchini Corn Linguine, perfect for those bountiful garden days. In just 20 minutes, you can whip up a plate of pasta that celebrates the fresh tastes of the season, topped with a creamy dollop of ricotta! Ideal for a quick weeknight dinner or a lovely weekend gathering, this recipe will become a staple in your kitchen.

Time Required

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Ingredient List

• 1 (16-ounce) package uncooked linguine
• 6 tablespoons (3 ounces) unsalted butter, divided
• 2 medium zucchinis, sliced into 1/3-inch rounds
• 2 cups fresh corn kernels (from approximately 3 ears)
• 1 teaspoon kosher salt
• 6 medium garlic cloves, thinly sliced (around 2 tablespoons)
• A pinch of crushed red pepper flakes
• 1/2 cup (4 ounces) dry white wine
• 2 teaspoons grated lemon zest, plus 1 tablespoon freshly squeezed juice
• 2 ounces grated Parmesan cheese (about 1 cup), with more for serving
• 1/2 cup chopped fresh basil, plus extra for garnish
• 8 ounces whole-milk ricotta cheese, at room temperature
• 1/2 teaspoon black pepper

Cooking Instructions

Start by bringing a large pot of salted water to a rolling boil over high heat. Add in the linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta, making sure to reserve about 1.5 cups of the starchy cooking water. Set aside.

In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Toss in the sliced zucchini, fresh corn, and kosher salt. Sauté while stirring occasionally until the zucchini is tender and the corn begins to caramelize, roughly 4 to 6 minutes. Introduce the sliced garlic and crushed red pepper into the pan, cooking until the garlic turns a lovely golden brown—about a minute.

Add the white wine, lemon juice, and 1 teaspoon of the lemon zest into the skillet, letting it simmer until the liquid reduces by half, which should take you about a minute.

Now it's time to bring the dish together! Stir in the cooked linguine along with 1 cup of the reserved pasta water, grated Parmesan cheese, and the remaining 2 tablespoons of butter. Give it a good toss over medium-high heat, stirring often until the sauce hugs the pasta—approximately 3 minutes. If it appears too thick, don't hesitate to add more of the reserved pasta water.

Once you’ve achieved the desired consistency, take the skillet off the heat. Fold in the fresh basil and the remaining teaspoon of lemon zest. Finally, spoon generous dollops of ricotta on top of the pasta, and finish with a sprinkle of black pepper.

Pair this dish with a crusty garlic bread, a crisp green salad, and a chilled glass of Vermentino or unoaked Chardonnay for a truly delightful meal. Enjoy your culinary masterpiece!

Tips for Success

To elevate this dish, feel free to experiment with summer squash in place of zucchini or add in some cherry tomatoes for a sweeter touch. And if you're feeling adventurous, homemade ricotta takes this pasta experience to an extraordinary level of creaminess!

Wine Pairing Recommendations

For this dish, opt for a dry white wine that boasts a balanced acidity. Great choices include Vermentino, Soave, or an unoaked Chardonnay that will beautifully complement the flavors of your pasta.