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Fregola With Corn, Zucchini & Basil

Ingredients

• 8 ounces Fregola pasta ( 1 1/2 cups dry)
• 2 tablespoon olive oil
• 1 large shallot, diced
• 2 medium zucchini ( 3–4 cups diced)
• 1/2 teaspoon salt
• 6 garlic cloves, rough chopped
• pinch chili flakes (or Aleppo chili flakes)
• 1 ear corn (2 cups, or use frozen, or frozen roasted ) see notes
• 1/3 cup pecorino cheese
• 15–20 basil leaves
• zest of one lemon
• Optional: 1/4 cup ricotta for extra creaminess

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