Orecchiette with corn, hazelnuts, and ricotta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orecchiette with corn, hazelnuts, and ricotta

Orecchiette with corn, hazelnuts, and ricotta

Soy-Free, Mediterranean, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving

30–45 Minutes

Nothing says summer quite like sweet, fresh corn. Add some creamy ricotta and crushed hazelnuts and you have yourself an easy, delicious vegetarian dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orecchiette
  • 1 organic leek
  • 1 organic summer squash
  • 1 ear organic corn
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh dill
  • 1 organic lemon
  • ¼ cup roasted hazelnuts
  • ½ teaspoon Aleppo chile flakes (optional)
  • ¼ cup fresh ricotta

Nutrition per serving

Calories 600, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 55mg (2% DV), Total Carb. 81g (29% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Milk, Tree Nuts (hazelnut), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orecchiette

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. While the water heats and the orecchiette cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
  • Cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
  • Zest and juice the lemon, keeping the zest and juice separate.
  • Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.


Cook the vegetables; finish the pasta

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leek and as much Aleppo chile as you like, season with salt and pepper, and cook, stirring occasionally, until the leek starts to soften, 3 to 5 minutes. Add the squash, corn, and garlic and cook, stirring occasionally, until the squash and corn start to soften and the garlic is fragrant, 2 to 3 minutes. Add the orecchiette and reserved pasta cooking water and cook, stirring occasionally, until the squash and corn are tender and the liquid has thickened slightly, 2 to 3 minutes.
Remove from the heat and stir in the dill, lemon zest, and 2 teaspoons [4 tsp] lemon juice. Season to taste with salt and pepper and more lemon juice, if desired.


Transfer the orecchiette and vegetables to individual bowls. Garnish with the hazelnuts and ricotta and serve.
Kids Can!
  • Wash the leek.
  • Shuck the corn.
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Garnish with the hazelnuts and ricotta.