One Pot Lemon Basil, Corn, and Ricotta Pasta

This One Pot Lemon Basil, Corn, and Ricotta Pasta is creamy, cheesy, and bursting with fresh summer flavor. Sweet corn, creamy ricotta, melty brie, and fresh basil come together with zesty lemon to create a light yet indulgent pasta dish that’s ready in just 30 minutes.

Why You’ll Love This Recipe

This pasta is the ultimate blend of creamy and fresh. The ricotta and brie melt into a luscious sauce, while corn adds sweetness and basil brings herbaceous brightness. A splash of white wine and lemon juice keeps the dish light and tangy, making it perfect for summer but cozy enough for cooler evenings. And since it all comes together in one pot, cleanup is a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound short-cut pasta (penne, rigatoni, or fusilli)

• 1 tablespoon extra virgin olive oil

• 2 tablespoons salted butter

• Kernels from 4 ears of corn

• 2 tablespoons fresh thyme, chopped

• 2 cloves garlic, minced or grated

• Kosher salt and black pepper, to taste

• 1 teaspoon crushed red pepper flakes

• 1 cup whole milk ricotta cheese

• 4 ounces triple crème brie, cubed (or fontina, Havarti as alternatives)

• 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

• 1 cup fresh basil, roughly chopped

• Zest and juice of 1 lemon

Directions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup cooking water, then drain.

2. Return the pot to medium-high heat. Add butter, olive oil, corn, garlic, thyme, and red pepper flakes. Cook 5 minutes until corn is golden.

3. Stir in reserved pasta water, wine, ricotta, and brie. Cook, stirring, until cheeses melt into a creamy sauce.

4. Add drained pasta and toss well to coat. Stir in basil, lemon zest, and juice. Season with salt and pepper.

5. Serve immediately, garnished with extra basil if desired.

Servings and timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Calories: approximately 610 kcal per serving

Variations

• Make it spicier: Add more chili flakes or a pinch of cayenne.

• Cheese swaps: Use goat cheese for tanginess or mascarpone for extra creaminess.

• Add protein: Grilled chicken, shrimp, or crispy pancetta make it heartier.

• Veggie boost: Add spinach, zucchini, or cherry tomatoes for extra color and nutrition.

• Wine-free option: Use vegetable broth instead of wine.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently on the stovetop over low heat with a splash of milk or broth to loosen sauce.

• Freeze: Not recommended, as ricotta and brie don’t freeze well.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well—just thaw before cooking.

What type of pasta works best?

Short pasta like penne, rigatoni, or fusilli holds the creamy sauce beautifully.

Can I make this vegetarian?

It already is vegetarian—just ensure the cheeses you use are vegetarian-friendly.

Do I need to use wine?

No, you can substitute with broth for a non-alcoholic version.

Can I use low-fat ricotta?

Yes, but whole milk ricotta creates a creamier sauce.

How do I keep the sauce smooth?

Stir constantly while melting the cheeses and add reserved pasta water as needed.

Can I prepare this ahead of time?

It’s best fresh, but you can prep the corn and basil in advance for quicker cooking.

What herbs can I substitute for basil?

Fresh parsley, oregano, or dill can be used if basil isn’t available.

Is this dish heavy?

No, the lemon zest and juice keep it light and refreshing despite the rich cheeses.

What’s the best garnish?

Extra basil, lemon zest, or freshly grated Parmesan make great finishing touches.

Conclusion

One Pot Lemon Basil, Corn, and Ricotta Pasta is a creamy, fresh, and flavorful dish that celebrates the best of summer produce. With its cheesy sauce, sweet corn, and zesty lemon finish, it’s comfort food that feels light and vibrant. Quick, easy, and satisfying, it’s a recipe you’ll come back to all season long.

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