Corn, Zucchini & Ricotta Pasta | Red Barn Market

Ingredients

• Water, for boiling
• 1 tablespoon + ½ teaspoon sea salt
• 250 grams orecchiette pasta
• 2 tablespoons olive oil
• 1 medium zucchini (about 2 cups), sliced into 2-mm thick rounds
• 3 ears fresh corn, corn sliced off the cob (about 3 cups)
• 4 cloves garlic, finely chopped
• 1 teaspoon ground black pepper
• 1 cup basil leaves, roughly chopped, for garnish
• 1 ½ cups extra smooth ricotta cheese, plus ½ cup extra for garnish
• 1 cup Parmesan cheese, finely grated
• 1 tablespoon fresh lemon zest
• ½ teaspoon ground black pepper
• 1 cup pasta water