Fregola with Corn, Zucchini and Basil Recipe - Sweet & Saucy

Ingredients

• 8 ounces Fregola pasta (1½ cups dry)
• 2 tablespoons olive oil
• 1 large shallot, diced
• 2 medium zucchini (3-4 cups diced)
• 0.5 teaspoon salt
• 6 cloves garlic, rough chopped
• pinch chili flakes (or Aleppo chili flakes)
• 1 ear corn (2 cups, or use frozen)
• 0.33 cup grated pecorino cheese
• 15 basil leaves
• 1 lemon, zested
• 0.25 cup ricotta (optional, for extra creaminess)