1. Bring a large pot of salted water to a boil over high heat. Add pasta, reduce heat to medium, and cook until just al dente, about 8 minutes. Reserve 2 cups pasta water, then drain pasta and set aside.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add zucchini and corn, season with salt and pepper to taste, and cook, stirring occasionally, until browned and crisp-tender, about 4 minutes. Transfer to a medium bowl.

3. Add remaining 1 tablespoon oil to skillet and heat over medium heat until shimmering. Add shallot, anchovy (if using), and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/4 cups reserved pasta water and cook until reduced by half, 5 to 7 minutes.

4. Whisk in butter, then stir in cooked pasta, zucchini, and corn. Add basil and parsley and toss to coat, adding additional pasta water as necessary to loosen sauce. Season with salt and pepper to taste.

5. Divide pasta and sauce among bowls and dollop with ricotta before serving.

Source: Hannaford fresh Magazine, July - August 2019