Step 1

Cook fregola pasta in 8 cups water with 1 tablespoon salt according to directions on the package, cook until al dente and save a cup of hot pasta water.

Step 2

In a large skillet, heat the oil over medium heat. Add the shallots and zucchini and season with salt, and saute until the zucchini is translucent about 8 minutes. Add the garlic, pepper and chili flakes and cook a few more minutes, until the garlic is fragrant. Add the corn, and continue sauteeing, until the corn is tender, but still a little snappy, about 5-6 minutes.

Step 3

Add the cooked fregola pasta to the zucchini-corn mixture, drizzle with another tablespoon of olive oil, stir in the pecorino, basil and lemon zest. Add 1/4-1/2  cup pasta water to loosen, and more if you prefer it more “saucy”.

Step 4

Taste, season with more salt, or chili flakes if you like. If it tastes bland, it needs salt.

Step 5

Garnish with fresh basil and a sprinkling of pecorino.

Step 6

For extra richness, stir in a little ricotta. See notes.