The last meal I made from Martha Stewart Everyday Food was just ok, so I was a little apprehensive about this one. It sounded like it had to be delicious, though. Zucchini and fresh corn tossed with ricotta cheese, pasta and fresh basil. It was a nice, light dinner served warm, but an even tastier lunch the following day right from the fridge. This is a good summer pasta.
I changed some of the cooking methods. The recipe calls for grilled zucchini left over from another meal, which is a great way to use leftovers, so use extra veggies if you have them on hand. It also says to boil the corn with the pasta. I just chopped the zucchini and sauteed it with the corn. Basil and dill are the herbs in the recipe, but I just used basil. I meant to add some fresh parsley, but forgot about it until my plate was almost clean. I added some chopped grilled chicken Ben had made the night before. I might serve this along side grilled chicken next time instead of mixing it in, at least the first night we eat it. I think they would look good next to each other. And then the chicken would have pretty grill marks and not look as pale and sad as it does in this picture.
The corn is wonderfully sweet and crunchy. The basil is spicy and one of my personal favorite herbs for summertime. The ricotta is not heavy or overwhelming, it just adds a light creamy coating to everything. The only thing I found to be missing was salt. I salted the pasta, salted the veggies and salted the sauce, but still I wanted more. Now that I think about it, a nice squeeze of lemon juice might have done the trick. Acid is important…at least that’s what they say on Top Chef. So taste as you go along and definitely taste after mixing everything up to adjust as you see fit and let me know if you try lemon juice.
Here are some other changes. I used bowtie pasta (and a little penne to make 3/4 pound) but I think you could easily get by with 1/2 pound of pasta. Just throw in another zucchini or two and another ear of corn. You can use fat free ricotta, but low fat might give you more of a creamy and substantial feel. Grill the zucchini and the corn if you can. While I loved the way the corn tasted I couldn’t stop thinking about how much better it would be with slightly charred smoky corn. Grill it on the cob, then cut it off. If you grill the zucchini, use a grill basket or cut the zucchini into long thick strips to grill it, then cut it into proper sized pieces after it cools a bit.
Does anyone have any great tricks for cutting corn from the cob? I always make a ridiculous mess and throw bits of corn all over my kitchen. Please advise.
Basil Ricotta Pasta with Corn and Zucchini
From Everyday Food
- 1/2-3/4 pound short pasta, such as campanelle
- 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.