One Pot Lemon Basil, Corn, and Ricotta Pasta Recipe
This One Pot Lemon Basil, Corn, and Ricotta Pasta is a bright and creamy dish combining sweet corn, fresh herbs, and lush cheeses. Perfectly balanced with lemon zest and juice, this quick and easy pasta recipe delivers a comforting yet refreshing flavor profile in just 30 minutes, making it ideal for a weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta and Vegetables
- 1 pound short-cut pasta
- 4 ears corn, kernels removed from the cob
- 2 tablespoons chopped fresh thyme
- 2 cloves garlic, minced or grated
Fats and Oils
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salted butter
Cheeses
- 1 cup whole milk ricotta cheese
- 4 ounces triple crème brie, cubed (fontina or Havarti cheese are great alternatives)
Liquids
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
Herbs and Seasonings
- 1 cup fresh basil, roughly chopped
- Zest and juice of 1 lemon
- Kosher salt and black pepper, to taste
- 1 teaspoon crushed red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté Vegetables and Aromatics: In the same pot over medium-high heat, melt the butter. Add the corn kernels, minced garlic, chopped thyme, and crushed red pepper flakes. Cook, stirring occasionally, for about 5 minutes or until the corn turns golden and aromatic.
- Create the Cheese Sauce: Pour in the reserved pasta cooking water and dry white wine. Stir to combine, then add the ricotta and cubed brie cheese. Stir continuously until the cheeses fully melt and form a creamy sauce.
- Combine Pasta and Sauce: Return the drained pasta to the pot with the sauce. Toss well to ensure the pasta is evenly coated with the cheesy corn mixture.
- Finish with Fresh Herbs and Lemon: Stir in the chopped basil, lemon zest, and lemon juice. Season the dish with kosher salt and freshly ground black pepper to taste. Remove from heat immediately to preserve freshness.
- Serve: Plate the pasta and optionally garnish with more fresh basil. Serve immediately and enjoy this bright, creamy pasta dish.
Notes
- For a lighter option, use part-skim ricotta instead of whole milk ricotta.
- Substitute brie with fontina or Havarti for a milder cheese flavor.
- Reserve some fresh herbs for garnish to enhance presentation and freshness.
- You can add a pinch of chili flakes if you prefer more heat.
- Using fresh corn will provide naturally sweet and crisp kernels; frozen corn can be used if fresh is unavailable but may alter texture slightly.
