“Mmmm, La-licious!”: Herbed Ricotta Campanelle with Fresh Corn and Grilled Zucchini

Mini Chef Ramsey (MCR) is in the kitchen again whipping up some “La-licious” pasta! We made this dish using leftover grilled zucchini from the night before, so if you plan ahead it is SUPER quick and easy to throw together. Drew loved the light cheesy sauce and cleaned his plate! YUM!

olive oil

salt and pepper

3/4lb short pasta, such as campanelle or farfalle

fresh corn kernels from 2 ears

1 cup ricotta

1/4 grated parmesan, plus more for serving

2 zucchini, sliced lengthwise

1/2 cup fresh basil leaves, torn, plus more for serving

2 Tbsp fresh dill, chopped

1) In a large pot of boiling water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain.

2) While pasta cooks, lightly brush zucchini with oil oil and season with salt and pepper. Grill on med-high for 2-3 mintues per side. Remove from grill and chop.

3) In a large bowl, whisk together 1/2 cup pasta water, ricotta and parmesan. Add pasta mixture, zucchini, basil and dill. Toss to combine. Add more pasta water if necessary to create a light sauce that coats the pasta.

4) Season with salt and pepper and top with more basil and parmesan.

(Everyday Food, June 2012, pg 78)




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