Thank you so much for stopping by! I’m beyond excited to share this Creamy Corn & Zucchini Pasta with Lemon Ricotta recipe with you—it’s one of those dishes that truly tastes like sunshine in a bowl. Light, creamy, bursting with peak summer produce, and finished with a dollop of lemony ricotta—it’s comforting, yet fresh.
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What Is Creamy Corn & Zucchini Pasta with Lemon Ricotta?
This pasta dish is a celebration of summer flavors. It brings together al dente spaghetti tossed with sautéed zucchini and sweet corn, all coated in a velvety ricotta sauce. But the magic happens with that finishing touch—a generous dollop of lemon-scented ricotta, plus a hit of black pepper and Parmesan for good measure.
It’s the kind of recipe that’s perfect for a weeknight but elegant enough to serve at a summer dinner party.
Why You’ll Love This Recipe
- Bright, fresh, and seasonal
- Ready in 30 minutes
- One-pot-meal feel with vegetables built right in
- Creamy without being heavy
- Customizable for gluten-free or spicy variations
This Creamy Corn & Zucchini Pasta with Lemon Ricotta hits all the marks. It’s cozy, yet vibrant. Rich, but not over-the-top. Truly balanced and satisfying.
What Does It Taste Like?
This dish is creamy, slightly sweet from the corn, and wonderfully herbaceous from the fresh lemon zest and herbs. The zucchini adds a soft bite and earthiness, while ricotta gives everything that dreamy, light texture. Each forkful is creamy, zesty, peppery, and just the right amount of indulgent.
It’s one of those meals where you catch yourself thinking, how is something this simple so good??
Benefits of Making This Pasta at Home
- Healthier than cream-heavy alternatives
- Uses affordable pantry staples and fresh produce
- Perfect meatless Monday recipe
- Easy to batch prep or scale up for entertaining
- Kid-approved (even with the veggies!)
Ingredients
Here’s everything you need to bring this creamy lemony dream to life:
- 12 oz spaghetti or linguine
- 1 tbsp olive oil
- 1 small zucchini, halved and sliced
- 1 cup corn (fresh or frozen)
- 1 clove garlic, minced
- ¾ cup ricotta cheese
- ¼ cup grated Parmesan cheese (plus more for topping)
- Zest of 1 lemon
- 2 tbsp lemon juice
- ¼ cup reserved pasta water
- Salt and black pepper to taste
- Optional: red pepper flakes, fresh parsley or basil
Tools You’ll Need
- Large pot for boiling pasta
- Skillet or sauté pan
- Microplane (for zesting lemon)
- Mixing bowl
- Tongs or pasta spoon
Additions & Substitutions
Add-ins:
- A handful of baby spinach or arugula stirred in at the end
- Pan-seared shrimp or grilled chicken for added protein
- Toasted pine nuts or almonds for crunch
Swaps:
- Burrata instead of ricotta for an extra creamy finish
- Use fettuccine or penne instead of spaghetti
- Gluten-free pasta to make it GF-friendly
- Vegan ricotta + nutritional yeast for a dairy-free version
How to Make Creamy Corn & Zucchini Pasta with Lemon Ricotta
Let’s get to the good stuff. This comes together in less than 30 minutes!
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ¼ cup of pasta water before draining.
- Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add zucchini and cook 3–4 minutes until golden and tender. Stir in corn and garlic; sauté 2 more minutes. Season with salt and pepper.
- Make the ricotta sauce: In a mixing bowl, combine ricotta, Parmesan, lemon zest, and lemon juice. Add 1–2 tablespoons of pasta water to loosen, if needed.
- Combine: Add the drained pasta to the skillet with veggies. Pour in the ricotta mixture and toss until the pasta is evenly coated and creamy. Use reserved pasta water as needed to thin the sauce.
- Serve: Plate and top with more Parmesan, cracked black pepper, and an extra spoon of ricotta or drizzle of olive oil. Garnish with fresh herbs and more lemon zest, if desired.
What to Serve With This Pasta
While this Creamy Corn & Zucchini Pasta with Lemon Ricotta works perfectly as a standalone meal, it also pairs well with:
- Garlic bread or sourdough crostini
- A crisp green salad with lemon vinaigrette
- Grilled chicken or shrimp for a heartier dinner
- A chilled glass of Sauvignon Blanc or sparkling water with lemon
Tips for the Creamiest Pasta
- Use whole milk ricotta for best richness
- Don’t overcook the zucchini—you want it tender, not mushy
- Add the ricotta mixture off the heat to prevent curdling
- Always reserve some pasta water—it’s liquid gold for emulsifying sauces
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat: Warm gently in a skillet over low heat with a splash of water or milk to revive the sauce.
Not ideal for freezing, as the dairy-based sauce may separate.
Frequently Asked Questions
Can I use frozen corn?
Absolutely. Just thaw and drain it first. You can even char it in a skillet for a little smoky flavor!
What if I don’t have ricotta?
You can substitute with mascarpone, cream cheese, or a bit of Greek yogurt thinned with lemon juice for tang.
Is this dish vegetarian?
Yes! As long as your Parmesan is vegetarian-friendly, this recipe is entirely meatless.
Can I make this vegan?
Yes, with vegan ricotta and a plant-based Parmesan alternative. You’ll still get that creamy texture and fresh flavor!
Conclusion
This Creamy Corn & Zucchini Pasta with Lemon Ricotta is one of those rare recipes that feels both luxurious and nourishing. It’s the kind of meal you can throw together on a weeknight but feels special enough for guests. The balance of textures and flavors—creamy, tangy, crunchy, and fresh—is pure summer joy on a plate.
📸 If you make this recipe, I’d love to see your creations! Tag me on Pinterest and leave a comment below with your thoughts—it makes my day!
Nutritional Information (Per Serving – Approximate)
- Calories: 420
- Protein: 16g
- Carbs: 56g
- Fat: 15g
- Fiber: 4g
- Sugar: 5g
Creamy Corn & Zucchini Pasta with Lemon Ricotta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Creamy Corn & Zucchini Pasta with Lemon Ricotta is a quick, fresh, and delicious summer-inspired meal. Sweet corn and sautéed zucchini are tossed with tender spaghetti in a lemony ricotta-Parmesan sauce, then finished with black pepper, lemon zest, and herbs. It’s creamy, zesty, and perfect for weeknights!
Ingredients
– 12 oz spaghetti or linguine
– 1 tbsp olive oil
– 1 small zucchini, halved and sliced
– 1 cup corn (fresh or frozen)
– 1 clove garlic, minced
– ¾ cup ricotta cheese
– ¼ cup grated Parmesan cheese, plus more for topping
– Zest of 1 lemon
– 2 tbsp lemon juice
– ¼ cup reserved pasta water (as needed)
– Salt and black pepper to taste
– Optional: red pepper flakes, fresh parsley or basil for garnish
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a skillet over medium heat. Add zucchini and cook for 3–4 minutes until lightly golden and just tender.
3. Stir in the corn and garlic. Cook for 2 more minutes. Season with salt and black pepper.
4. In a bowl, mix ricotta, Parmesan, lemon zest, and lemon juice. Add a little pasta water to loosen the sauce, if needed.
5. Toss the drained pasta with the ricotta mixture, sautéed vegetables, and more pasta water as needed to coat the noodles in a creamy sauce.
6. Serve immediately topped with extra Parmesan, black pepper, a dollop of ricotta, and fresh herbs. Add lemon zest and a drizzle of olive oil, if desired.
Notes
– Use gluten-free pasta if needed.
– Add baby spinach or arugula for a green boost.
– For extra richness, top with burrata instead of ricotta.
– This dish doesn’t freeze well but keeps in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Sauté
- Cuisine: Italian-Inspired, Summer
Keywords: corn zucchini pasta, creamy ricotta pasta, lemon ricotta spaghetti, vegetarian pasta recipe, summer pasta dish, fresh garden pasta
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