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One Pot Lemon Basil, Corn, and Ricotta Pasta

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This One Pot Lemon Basil, Corn, and Ricotta Pasta is creamy, cheesy, and full of fresh summer flavor. With ricotta, brie, corn, basil, and lemon, it’s light yet indulgent, coming together in just 30 minutes for an easy one-pot dinner.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: One Pot
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

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)

1/4 cup dry white wine (or vegetable broth)

1 cup fresh basil, roughly chopped

Zest and juice of 1 lemon

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup cooking water, then drain.
  2. In the same pot over 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. Stir in basil, lemon zest, and juice. Season with salt and pepper.
  5. Serve immediately, garnished with extra basil if desired.

Notes

  • Use frozen corn if fresh isn’t available.
  • Add chicken, shrimp, or pancetta for more protein.
  • Substitute goat cheese for tang or mascarpone for extra creaminess.
  • Add spinach, zucchini, or cherry tomatoes for more veggies.
  • For alcohol-free, use broth instead of wine.

Nutrition

Find it online: https://cheftinaskitchen.com/one-pot-lemon-basil-corn-and-ricotta-pasta/