This might be one of the best pastas I’ve ever had 🤤 Caramelized zucchini, sweet corn, and a fluffy whipped lemony ricotta sauce topped with fresh basil, toasted pine nuts and some freshly grated parm… HEAVEN! For the Pasta: 10 oz gemelli pasta 2 tablespoons olive oil 2 medium zucchini, sliced into 1/4-inch rounds (about 3 cups) 2 ears fresh corn, kernels removed (about 1 1/2 cups)* 2 cloves garlic, minced 1 teaspoon salt Freshly ground black pepper Optional: 1/4 teaspoon red pepper flakes For the Whipped Ricotta: 1 cup whole milk ricotta cheese 2 tablespoons olive oil 1 teaspoon lemon zest 1/2 teaspoon salt Freshly ground black pepper For Topping: 1/4 cup freshly grated parmesan cheese 1/4 cup toasted pine nuts 2 tablespoons thinly sliced basil Fresh ground black pepper *If fresh corn isn’t in season, feel free to use frozen corn. Instructions: Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package directions until al dente. Reserve 1 cup of ...