Springy Pasta with Herbs
12 oz farfalle pasta cooked according to package (al dente)
1 Tbs olive oil
1 med onion, chopped
3 med zucchini, chopped
1 3/4 cup corn kernels (fresh or frozen)
2 cloves garlic, minced
2 med tomatoes, chopped
3 Tbs chopped fresh herbs (any combination of thyme, basil, oregano, parsley)
1 cup part-skim ricotta
1/4 cup skim milk
1/4 cup reserved pasta water
1/4 cup Parmesan cheese, grated
Cook pasta according to directions to al dente in salted water. Drain and reserve 1 cup of pasta water.
Heat 1 tablespoon olive oil in a deep skillet. Cook onions until soft about 5 min. Add corn kernels and cook about 3 min until corn is heated through. Add chopped zucchini and cook stirring occasionally 3 min. When zucchini has softened, add tomatoes, garlic and herbs, cook until tomatoes start to break down slightly. Add a splash of cooking water if needed.
Meanwhile, whisk ricotta, milk and 1/4 cup pasta water in a small bowl. Add pasta and then cheese mixture to the skillet stirring to coat veggies and pasta. Stir in Parmesan and season with salt and pepper to taste. Serve immediately with a sprinkle of parm if desired.
Hayden loved this so much that he took some to school today and ate it cold for lunch. Sounds better than a PBJ to me.