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Zucchini and Corn Pasta with Ricotta and Basil One Star

Zucchini and Corn Pasta with Ricotta and Basil

Get Ready

Servings: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

A finely chopped anchovy adds savory depth to this summery dish, but is entirely optional; feel free to omit. For extra zip, a sprinkle of red pepper flakes would be welcome.
Salt and pepper
8 oz. orecchiette or other short pasta
3 Tbsp. olive oil
1 large zucchini (about 8 oz.), trimmed and cut into 3/4" pieces
2 ears corn, kernels cut from cobs (about 1 1/2 cups)
1 large shallot, chopped fine
1 anchovy, chopped fine (optional)
1 garlic clove, minced
3 Tbsp. unsalted butter, cut into 1/2" pieces
1/4 cup sliced fresh basil
1/4 cup chopped fresh parsley
3/4 cup fresh ricotta

directions:

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

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Quantity Ingredients  
Salt and pepper  
8 oz. orecchiette or other short pasta  
3 Tbsp. olive oil  
1 large zucchini (about 8 oz.), trimmed and cut into 3/4" pieces  
2 ears corn, kernels cut from cobs (about 1 1/2 cups)  
1 large shallot, chopped fine  
1 anchovy, chopped fine (optional)  
1 garlic clove, minced  
3 Tbsp. unsalted butter, cut into 1/2" pieces  
1/4 cup sliced fresh basil  
1/4 cup chopped fresh parsley  
3/4 cup fresh ricotta  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 510 kcal (26%)
Calories from Fat 225
Total Fat 25 g (38%)
Saturated Fat 10 g (50%)
Cholesterol 40 mg (13%)
Sodium 120 mg (5%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 5 g (20%)
Protein 16 g (27%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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