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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 kernels, 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.
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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.
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I don’t know how you continue to do this every time. So GOOD! I wanted to eat three bowlfuls. If you this was a subscription service, I would totally subscribe to this blog!
Haha I love that! So glad you have been enjoying my recipes, Dana! You’re too sweet! xTieghan
I’m trying this tomorrow for fam dinner! Is white wine required? My brothers don’t love the taste ?
Hey Katie! You can replace the wine with chicken or vegetable broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made the One Pot Lemon Basil, Corn, and Ricotta pasta for my family including my 15 month old grandson. HUGE HIT!
That is so great! Thank you for trying this Tina! xTieghan
I’d like to add chicken to this. What kind of chicken seasoning/marinade would you recommend to complement the pasta?
Hi! I would use cubed chicken breast seasoned simply with salt and pepper OR add a little salt, pepper, garlic, then your favorite herb. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m all about one pot pastas and this looks incredible!
Thank you Laura! xTieghan
Can you add chicken??
HI Allison! I think either cubed chicken breast would be delicious!! Just cook the chicken before you do the corn, then add in the corn and finish the recipe. OR use cooked, shredded chicken and stir the shredded chicken into the pasta before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Love your recipes!! I’m making this tonight for dinner!! Can’t wait to try it. To add some protein, do you think some chicken or bacon would taste okay added to it?
Hi Katelyn! I think either cubed chicken breast, bacon, or even BOTH would be delicious!! Just cook both before you do the corn, then add in the corn and finish the recipe. OR use cooked shredded chicken and cooked bacon and then just stir them into the pasta before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe was delicious! Followed it almost exactly but swapped in Banza chickpea pasta for a little extra protein and cut out some extra water (because the Banza water is a bit thicker after cooking). Super flavorful with a nice hint of heat but nothing overpowers any of the other flavors. Will definitely make again!
So glad this turned out so amazing Susan! Thank you so much! xTieghan
Made this last night with our homemade fusilli instead of the shells, and substituted fontina for the brie. It was a huge hit at our little dinner party and super easy to prep all the ingredients beforehand!
Thank you Sarah! So perfect! xTieghan
Tiegan,
Made this tonight and it was wonderful. Truly a keeper of a recipe.
Bruce
Thank you Bruce! xTieghan
Made this today and it was great.
However, helper followed the recipe to a T. And when she got to the end questioned where the olive oil is used.
Not having read descriptor in the post and not being a seasoned cook, she did not realize it went with the butter.
It was still delicious.
Used store-bought ricotta and next time would likely blitz it in the food processor to make it smoother and the sauce creamier.
Amazing as always! Thanks for sharing!
Thank you so much Kate! xTieghan
Wow! I made this tonight and it was a hit in our house. I probably could have stopped after sautéing the corn kernels with the butter, garlic, thyme and seasonings and just eaten the pot right then. I plan to do just that with fresh corn on the cob before the end of the season!
That is so amazing to hear! So glad you all loved this recipe Kris! Thank you for trying it! xTieghan
Made it last night and my three boys loved it! I doubled it so that there would be leftovers…lunch the next day! Win, win! Thanks!
So amazing!! Thank you Christy! xTieghan
I made this tonight for family dinner and OMG what a hit it was- every one had seconds. So much goodness in one pot. I am usually super critical about my cooking but when doing my first taste test I said to my husband “wow that’s really good” he said you never say that and tasted with the same response. I used cottage cheese instead of ricotta and rice vinegar instead wine. This is going to be on high rotation in our house! Thankyou!
Yes I love to hear that!! Thank you so much Hannah!! xTieghan