Back to Herbed Ricotta Pasta with Corn and Zucchini All Reviews for Herbed Ricotta Pasta with Corn and Zucchini - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 25 mins Servings: 4 riccota-pasta-med108462.jpg
Ingredients Ingredient Checklist Salt and pepper 3/4 pound short pasta, such as campanelle 1 3/4 cups corn kernels (from 2 ears) 1 cup ricotta 1/4 cup grated Parmesan, plus more for serving Reserved chopped zucchini 1/2 cup fresh basil leaves, torn, plus more for serving 2 tablespoons chopped fresh dill
Cook’s Notes Reuse, Recycle, Renew This dish uses leftover grilled zucchini from Spice-Rubbed Pork Chops with Grilled Zucchini made earlier in the week for a meal that makes leftovers feel fresh.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 25 mins Servings: 4 riccota-pasta-med108462.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Recipe Summary
prep: 20 mins total: 25 mins
Servings: 4
prep: 20 mins
total: 25 mins
prep:
20 mins
total:
25 mins
Servings: 4
4
riccota-pasta-med108462.jpg
riccota-pasta-med108462.jpg
Ingredients
Ingredients
- Salt and pepper 3/4 pound short pasta, such as campanelle 1 3/4 cups corn kernels (from 2 ears) 1 cup ricotta 1/4 cup grated Parmesan, plus more for serving Reserved chopped zucchini 1/2 cup fresh basil leaves, torn, plus more for serving 2 tablespoons chopped fresh dill
Directions
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. 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, basil, and dill 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.
Cook’s Notes Reuse, Recycle, Renew This dish uses leftover grilled zucchini from Spice-Rubbed Pork Chops with Grilled Zucchini made earlier in the week for a meal that makes leftovers feel fresh.
Cook’s Notes
Reuse, Recycle, Renew This dish uses leftover grilled zucchini from Spice-Rubbed Pork Chops with Grilled Zucchini made earlier in the week for a meal that makes leftovers feel fresh.
Reviews (5)
Add Rating & Review 128 Ratings 5 star values: 28 4 star values: 35 3 star values: 38 2 star values: 18 1 star values: 9
Reviews (5)
Add Rating & Review 128 Ratings 5 star values: 28 4 star values: 35 3 star values: 38 2 star values: 18 1 star values: 9
Add Rating & Review
128 Ratings 5 star values: 28 4 star values: 35 3 star values: 38 2 star values: 18 1 star values: 9
128 Ratings 5 star values: 28 4 star values: 35 3 star values: 38 2 star values: 18 1 star values: 9
128 Ratings 5 star values: 28 4 star values: 35 3 star values: 38 2 star values: 18 1 star values: 9
5 star values: 28 4 star values: 35 3 star values: 38 2 star values: 18 1 star values: 9
Martha Stewart Member Rating: Unrated 07/27/2014 Made this tonight - very good and very easy. My two year old loved it. Nice summer pasta dish. Also for the person who didn't know how much zucchini - 2 cups grilled zucchini leftover - I just grilled fresh to put in mine. I saw the video on the right side that gives the details on what is needed and goes through the recipe - http://www.marthastewart.com/903071/herbed-ricotta-pasta-corn-and-zucchini?xsc=eml_edfsc_2014_07_21_template#ooid=dwb3MwbzrjxKgVxDkU6HT1iYDpPW2Y9O Martha Stewart Member Rating: Unrated 07/27/2014 Made it and loved it. I was surprised at how well the dill and basil went together. I added mushrooms and bacon. Very tasty! Martha Stewart Member Rating: Unrated 07/21/2014 Question: how much zucchini? chopped zucchini reserved from what? seems this recipe accompanies another elsewhere, but as it stands here alone, more info is needed. Martha Stewart Member Rating: Unrated 07/21/2014 Sounds great but it would be a help if you added nutritional values to these recipes. Thanks. Martha Stewart Member Rating: Unrated 07/21/2014 Trying to figure out why your printed recipes for Sarah's videos are so different. She tells how to make something then one goes to the recipe and gets completely different instructions and sometimes even different ingredients! Please take care to make them the same.Martha Stewart Member
Rating: Unrated 07/27/2014
Made this tonight - very good and very easy. My two year old loved it. Nice summer pasta dish. Also for the person who didn’t know how much zucchini - 2 cups grilled zucchini leftover - I just grilled fresh to put in mine. I saw the video on the right side that gives the details on what is needed and goes through the recipe - http://www.marthastewart.com/903071/herbed-ricotta-pasta-corn-and-zucchini?xsc=eml_edfsc_2014_07_21_template#ooid=dwb3MwbzrjxKgVxDkU6HT1iYDpPW2Y9O
Rating: Unrated
Made it and loved it. I was surprised at how well the dill and basil went together. I added mushrooms and bacon. Very tasty!
Rating: Unrated 07/21/2014
Question: how much zucchini? chopped zucchini reserved from what? seems this recipe accompanies another elsewhere, but as it stands here alone, more info is needed.
Sounds great but it would be a help if you added nutritional values to these recipes. Thanks.
Trying to figure out why your printed recipes for Sarah’s videos are so different. She tells how to make something then one goes to the recipe and gets completely different instructions and sometimes even different ingredients! Please take care to make them the same.
All Reviews for Herbed Ricotta Pasta with Corn and Zucchini
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herbed Ricotta Pasta with Corn and Zucchini
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
