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One Pot Lemon Basil, Corn, and Ricotta Pasta!! This simple corn pasta is made in 30 minutes, uses just one pot, and is a great way to use up that end of summer corn. It’s made with creamy ricotta cheese, packed with sweet corn, is a touch garlicky, and finished with fresh basil and lemon. Perfect quick-cooking pasta that’s great for both late summer and early fall nights. Everyone in the house will enjoy this cozy dish, and the leftovers are delicious the following day.
I hope we’re all feeling refreshed as we enter into this last week of August. Hard to believe Sunday is September 1st, but as we all know so well, time flies, especially in the summertime. I hope you all have plans to soak up this last week of August before September’s craziness sets in. Around here we’re prepping for a big photoshoot…so much to do, so I am a tad stressed. My brother’s wedding, again, so much to do…like make wedding cakes! And most importantly? Little sister Asher’s 11th birthday. I cannot believe she will be 11 on Friday. She’s a mini teenager, way too cute, and has us all wrapped around her finger.
And I need the perfect birthday gift, any thoughts?
As I mentioned yesterday, this is my favorite time of year, and not just because the weather is perfect (not exaggerating, it’s perfect), but also because the produce is perfect.
Our garden is the fullest it’s ever been with fresh herbs and bell peppers ready for picking. And the tomatoes are so close to being just perfectly ripe. In a few days, I’ll be making this pasta with homegrown cherry tomatoes, I can’t wait. As dorky as this may sound, all this fresh produce at my fingertips has me so happy…and cooking like crazy with so many herbs. Herbs all the darn time actually, I could not love it more.
Which is where this one pot, easy as can be, pasta comes into play. It uses plenty of basil, some fresh thyme too, and it’s so delicious. Plus, the honest truth? Starting the week off with pasta, especially a one pot pasta, just makes everything better.
So, here are all the details you need to know.
As you might guess, this is pretty simple and straight forward, but I’m throwing in some major flavor throughout.
Start with the pasta. For this particular recipe I like to boil and drain the pasta first, reserving some of that starchy pasta cooking water to help bring the creamy sauce together later. This is key, so make sure you don’t forget to remove a cup of the pasta water before you drain off your pasta.
While the pasta is boiling, start prepping the corn, chopping the garlic, and grab some herbs. The idea is that by the time the pasta is finished boiling, all the other prep work is complete.
Once the pasta has been drained, start cooking the corn in the very same pot you boiled the pasta in. I like to caramelize the corn in a little olive and butter. The oil helps get the perfect color, while the butter adds flavor. Add in fresh garlic and thyme and immediately your kitchen is going to smell amazing. Garlicky, buttery, and with hints of sweet corn and thyme.
If corn is not your thing, I would recommend using chopped zucchini instead. That will be equally delicious.
Now, add that reserved pasta cooking water, creamy ricotta cheese, and a touch of sweet slightly tangy brie cheese. Yes, that would be both ricotta AND brie cheese. They melt together and create the most luscious, creamy sauce. It’s light but still feels a little indulgent. Using just a little brie really goes a long way here. It provides both creaminess and flavor but doesn’t overpower the ricotta.
Plus, I LOVE the pairing of sweet corn and Brie. There’s something so special about this flavor combination. It’s just good. Trust me.
Next, white wine, just a splash. It’s delicious and adds a nice flavor. But of course, if you and your family don’t drink wine, you can simply use a splash of white vinegar, chicken broth, or vegetable broth. My first choice would be to use the vinegar, then the broth.
Once the sauce comes together, add back the pasta and plenty of garden-fresh basil. Finish with fresh lemon zest and juice to really pull everything together.
And that’s it. Serve this up while it’s warm and every bowl at the table will come back to the sink clean. This really is that good.
It’s an easy, flavorful pasta that could not be better for a busy night. Bonus? The leftovers are great warm or chilled the following day for lunch.
Tip? Add a couple handfuls of baby spinach to boost the greens! Now you basically have pasta salad. So very balanced for a Monday! Enjoy everyone!
If you make this one pot lemon basil, corn, and ricotta pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
One Pot Lemon Basil, Corn, and Ricotta Pasta.
Servings: 6
Calories Per Serving: 610 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound short-cut pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salted butter
- 4 ears corn, kernels removed from the cob
- 2 tablespoons chopped fresh thyme
- 2 cloves garlic, minced or grated
- kosher salt and black pepper
- 1 teaspoon crushed red pepper flakes
- 1 cup whole milk ricotta cheese
- 4 ounces triple crème brie, cubed (fontina or Havarti cheese are great 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
Instructions
- 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.2. In the same pot set over medium-high heat, add the butter, corn, garlic, thyme, and red pepper flakes. Cook another 5 minutes or until the corn is golden. Add the reserved pasta cooking water, wine, ricotta, and brie, stirring until the cheeses are melted and a sauce has formed. 3. Stir in the pasta, tossing well to coat. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil. Enjoy!
This is so good! I would have never thought of combining ricotta and brie together but it’s a really nice combination. I used yellow squash and white eggplant for the recipe instead of corn and it was very tasty. I might add mushrooms the next time. Thank you for this recipe. I will definitely be making it again.
Thank you for trying this Malia! I hope you loved this! xTieghan
I made this for dinner tonight and it was so good!!
Thank you so much for sharing your recipes with the world.
Thank you Alison! xTieghan
This looks fabulous–I’m loving anything with a hit of lemon right now! Quick question: when you have a recipe that is 6-8 servings, is the caloric information you provide for a serving of 6 or a serving of 8? Thanks!
Hi Alyson! The calories listed are for 6. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this. My sauce did not get creamy. I did use fontina instead of brie. Not sure what I did wrong.
She Shannon, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Did you possibly add too much of the pasta water? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Also! It is important to use high quality, whole milk ricotta cheese. What did you use?
Next time, try using less pasta water for a creamier sauce.
Followed this recipe and it was wonderful! A super flavourful one pot meal.
Thank you so much Matt! xTieghan
Delicious! We all really liked it. Even my son who is not too crazy about corn said ivy was quite tasty. Quick and easy to make also which of course makes it even better. Perfect for meatless Monday.
Thank you so much Annika! I am so happy to hear that! xTieghan
I’d like to make this with a gluten free pasta. Do you have a GF pasta that you like?
Hi JoAnn! I would recommend DeLallo gluten free pasta. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just cooked a batch of this and will serve it as a cold pasta salad (with added greens per your suggestion) this evening for a family gathering. I’ve already sampled way more than I should have and it’s simply delicious! I need to put this back in the fridge before I eat it all myself!
As always, thank you for sharing your wonderful recipes with us!
I love that you are enjoying them! Thank you so much Sabrina! xTieghan
I made this tonight and forgot that I did not have ricotta so I used cottage cheese and it was delicious. I topped it off with some pesto grilled chicken breasts for a beautiful finish.
That is so great! Thank you for trying this Noël! xTieghan
Can’t wait to make this, Tieghan – thanks so much for sharing! Quick question – if subbing in vinegar for the wine, should I use a full 1/4 cup, or just a splash?
Thanks in advance!
Hey Brie! I would only use a splash of vinegar and sub the wine for additional pasta water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight with a vegan spin! Used Kite Hill almond milk ricotta and omitted the brie. With fresh basil from a friends garden and peak of season corn, it was absolutely perfect and so simple!
Love that!! And this will be so great for everyone looking to change this recipe! Thank you so much Jessica! xTieghan
I plan on trying this but I make my own ricotta, it’s simple and very easy. Once you make your own you will never go back to store bought ricotta again.
Thank you so much Tony! xTieghan
Absolutely divine! Made it here in Provence, South of France for my very FrancoItalian husband – he loved it! Well done, your recipes are always spot on.
That is so amazing! Thank you so much Sarah! xTieghan
Yummm…! Looks delicious! I would love to see some more information on your garden, what you plant, where you plant it and what you do to make it flourish. I have just had potted herbs this summer, and most of them are dead now. I wish they were still going strong as I use so many in cooking and they are expensive to buy all the time. Also, do you continue to grow herbs through the winter?
Hi Alicia! I would recommend putting the potted plants in the ground they need more soil. We have a greenhouse and I’ve built boxes that I put compost and dirt into to give the roots more room to grow.
We don’t usually grow herbs throughout the winter, sadly they just do not do that well. 🙁
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Dear Tieghan, I have a gift suggestion for you to celebrate Asher’s birthday (and your close relationship). Ross-Simons has a 14K Italian yellow gold necklace of two interlocking rings. It’s scaled down in size and lovely for a “mini teenager” but is also classic. Something she will never outgrow. It also celebrates a “together forever” sentiment. No matter how big she gets or where she goes, her big sis is with her always. If you are interested in checking it out, the item # is 862863 and is on sale for $129. I bought one for my daughter a while back and it is a beautiful piece of fine jewelry.
Oh wow thank you so much for this suggestion Belle! I will look into this one! xTieghan