Herbed Ricotta Pasta with Corn and Zucchini

By GuidingVegan

Ingredients

• salt and pepper
• 3/4 lb short pasta
• 1 3/4 cups corn kernels (2 ears of corn, grill then shuck)
• 1 cup cashew ricotta
• 1/4 cup vegan parm
• 2 cups chopped grilled zucchini
• 1/2 cup fresh basil leaves torn, plus more for serving
• 2 Tbsp chopped fresh dill

Preparation

Step 1

In large pot of salted boiling water, cook pasta, reserve one cup pasta water, then drain.

In a large bowl, whisk together 1/2 cup pasta water, ricotta and parm. Add pasta mixture, zucchini, basil and dill, 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 parm.