Friday, June 8, 2012

Basil Ricotta Pasta with Corn and Zucchini

As soon as I saw this recipe in Everyday Food, I knew I had to make it asap. Once again, Martha didn't disappoint. 

Basil Ricotta Pasta with Corn and Zucchini
    2 cups dry pasta
    1 cup reserved pasta water
    salt and pepper
    1 cup ricotta
    1/4 cup grated Parmesan, plus more for serving
    4-5 small zucchini, sliced and then quartered
    1 3/4 cups corn kernels (from 2-3 ears)
    1/2 cup fresh basil leaves, torn, plus more for serving
    2 cups chopped, cooked chicken (optional)

    In a large skillet heat a drizzle of olive oil over medium heat.  Add zucchini and corn and cook, stirring occasionally, for 5-7 minutes or until zucchini is slightly softened but not squishy.  Season with salt and pepper.
    Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain.
    In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, and basil, and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan.

Recipe: Everyday Food with additions from