Herbed Ricotta Pasta with Corn & Zucchini

Hello, Spring! So nice to see you finally (we'll just pretend that there isn't the possibility of snow again this weekend).

Spring is the perfect time to try out light and bright new recipes. The thought of swimsuit season just around the bend, somehow seems to motivate many people to shape up their diet and we are no exception. This Martha Stewart recipe is delicious and screams Spring time.

I had worried a bit that the amount of herbs would be too intense, but this is just perfect.  Each element really complements each other.  The dill and basil are prominent, but still allow the sweetness of the corn and zucchini to shine.

It was also a huge plus that this is very easy and quick to make.

A few notes:
- I increased the amount of ricotta to 1 1/3 cup.
- I added about 1/2 teaspoon of crushed red pepper flakes.
- I couldn't seem to find campanelle pasta anywhere, so I used whole wheat farfalle in its place.
- Adding shredded rotisserie/roasted chicken would be delicious as well, and a nice way to bulk this up some.
- You could grill the zucchini a day before and have it prepped for this and ready to go. If it's a little chilly outside, you can always use a grill pan.

Herbed Ricotta Pasta with Corn & Zucchini

Salt and pepper
3/4 pound short pasta, such as campanelle
1 3/4 cups corn kernels (from 2 ears)
1 cup ricotta
1/4 cup grated Parmesan, plus more for serving
3 medium zucchini, thinly sliced, grilled on both sides and then roughly chopped
1/2 cup fresh basil leaves, torn, plus more for serving
2 tablespoons chopped fresh dill
crushed red pepper flakes, optional

In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. 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, basil, and dill 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.