Ricotta Pasta with Zucchini, Corn & Toasted Pine Nuts


I have gushed in many posts about how in LOVE I am with Kite Hill’s ricotta cheese which is really hard to find. And so when I do, I buy 2 or 2 tubs! I could pretty much eat it right out of the package 🙂 but I mostly cook with it. Think lasagna!

But one of my favorite ways to eat it is tossed with pasta. It could be anything really but in this dish, I combine shallots, zucchini, corn, and toasted pine nuts for a delicious, filling and decadent dish.

This is a no recipe recipe. But I have listed the ingredients in measurements that would be good for 2 servings. If you make it, make enough for the number people you are cooking for.

2 big shallot
1 clove garlic
1 zucchini
1 ear of corn, or 1 cup of frozen (thawed) or canned corn
1/4 cup toasted pine nuts
1/2 cup Kite Hill ricotta cheese, or more
Nutty parm, for garnish
Rigatoni, 1/2 lb. or more

Get the pasta going.

Toast the pine nuts in a skillet on the stove top on low heat. They burn quickly so keep an eye on them.

Slice the shallots. Heat a pan with sides and sauté in water or oil. As they soften, press the garlic over the shallots and mix around.

Dice the zucchini and add to the pan. Cut the kernels off the cob and add to the pan.

When the pasta is ready, drain and add to the vegetables. Toss around. Add the ricotta and pine nuts and continue to mix until all combined.

Turn out into pasta bowls and sprinkle with nutty parm. Enjoy!

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