If you're looking for a way to use up those last summer zucchinis and sweet corn, this Whipped Ricotta Zucchini Corn Pasta is the answer.

The dish combines creamy whipped ricotta with fresh corn and tender zucchini, creating a pasta that's both satisfying and light. Best of all, it comes together in just 30 minutes, making it an easy option for busy summer nights or the first weeks of back-to-school routines.

Serve it warm for dinner, or pack leftovers for an easy next-day lunch. It's a recipe that celebrates the best of late summer produce, while keeping things simple. Try even adding a protein (think chicken, sausage, ground turkey) for more protein.

Give this recipe a try!

Ingredients

For the Pasta:

  • 10 oz gemelli pasta
  • 2 tablespoons olive oil
  • 2 medium zucchini, sliced into 1/4-inch rounds (about 3 cups)
  • 2 ears fresh corn, kernels removed (about 1 1/2 cups) *or frozen
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Optional: 1/4 teaspoon red pepper flakes

For the Whipped Ricotta

  • 1 cup whole milk ricotta cheese
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • Freshly ground black pepper

For Topping:

  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup toasted pine nuts
  • 2 tablespoons thinly sliced basil
  • Fresh ground black pepper

Directions

  1. Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta is cooking, add the ricotta cheese, olive oil, lemon zest, salt, and pepper to a food processor or blender. Process until smooth and creamy, about 20 seconds. Set aside.
  3. Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the zucchini rounds and cook for 3-5 minutes undisturbed, then flip and cook for another 2-3 minutes until golden brown and caramelized.
  4. Add in the corn kernels, garlic, salt, pepper, and red pepper flakes if using. Stir together and cook for another 2-3 minutes, until the garlic is fragrant. Turn off the heat.
  5. Add the cooked pasta to the skillet along with about 3/4 cup of the reserved pasta water and the whipped ricotta mixture. Stir to combine, adding more pasta water if needed to thin out the sauce.
  6. Divide the pasta among four serving plates. Garnish with grated parmesan cheese, toasted pine nuts, sliced basil, and freshly ground black pepper. Serve immediately.

Recipe from Brocc Your Body.

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