By Jessica Hallam
Summer is coming to a close, but my garden is still going strong. My fridge is bursting with fresh veggies, especially corn and zucchini. This recipe came about as a way to help use it up. I love how light the sauce is for these hot summer nights. One pot makes for easy cleanup. You can add rotisserie or grilled chicken for protein to complete the meal. I had hoped my kids would eat the veggies snuck into the pasta, but they saw right through it. Hopefully you enjoy it as much as we did.
Ingredients:
1 lb. pasta of your choice-I used penne
1 zucchini, chopped
2 ears of corn, cut off the cob
½ tsp. crushed red pepper flakes
3 cloves of garlic, minced
8 oz or 1 c. whole milk ricotta cheese
4 oz goat cheese
4 oz mascarpone cheese
¼ white whine or 1tbsp. white whine vinegar
1c. fresh basil, chopped
2 tbsp. fresh thyme, leaves removed and chopped
2 tbsp. fresh oregano leaves, chopped
1 lemon, zest and juice
Instructions
- Bring a large pot of salted water to a boil. Boil the pasta per package instructions to al dente. Reserve 1c. of pasta cooking water, then drain. Do not rinse and do not add oil to noodles.
- In the same pot over medium heat add the olive oil, corn, zucchini, garlic, red pepper flakes and a pinch of salt and pepper.
- Cook for 5-6 minutes until corn and zucchini are cooked. Add in half the pasta water, ricotta, goat and mascarpone cheese. Stir to combine. Then add the white wine or vinegar. Stir until the sauce forms and is boiling.
- Then stir in herbs and lemon juice and zest. Season with salt and pepper to your taste. Serve immediately.
Notes:
You can omit the goat cheese and substitute parmesan.