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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!
I added some peas and asparagus tips. It was delicious. But I think I need to up my cheese bolume next time with my add-ons to make it as creamy as your photo. I grilled a few hot sausages for my husband to toss-in (gotta have his meats) but I loved it without.
Thank you so much Sarah! xTieghan
Hi Tieghan,
This sounds like such a perfect summer recipe! I have a question about the Brie, do you cut off the rind or use the whole thing? My daughter always refuses to eat the rind on Brie.
Hi Julie,
I like to use the rind but you can totally just cut it off. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Father’s Day 2020. Just made this for my father and boyfriend and mother. I threw a grilled pesto chicken breast on top. Everyone loved it. My dad is less “lemon forward” so he’d want perhaps juice and zest of 1/2 lemon. But I followed the recipe exactly and we have loved loved it!! Delicious. This will become a regular dish for me and for my mom.
Aw that is really sweet of you! I am really glad you all enjoyed this recipe, Nancy! xTieghan
This was great! I had chicken tenders that needed to be eaten and used half of the spiced breadcrumbs (plus extra) to bread and bake the tenders. I think you could easily increase the quantity of squash if you wanted more veggies.
Thank you so much Ellen! I am really glad this turned out so well for you! xTieghan
Great recipe! The lemon + lemon zest make this pasta take like spring in my mouth. The pasta is creamy but not overpoweringly so. I used two pots since I wanted to add more veggies- I made mine with grilled corn, mushrooms, string beans, and spinach. I would definitely make this again!
Thank you so much Chandni! I am really glad this ended up turning out so well for you! Thank you! xTieghan
Omg LOVE this recipe… only next time I’ll be adding bacon 😉
Love that! Thank you for trying this Breanna! xTieghan
If fresh corn is not in season, can I use frozen or canned corn?
Every recipe of yours I’ve made so far has been a hit — especially with my two male roommates! Thank you so much for sharing your talents with us! Xoxo
Hey Sarah! I would use frozen corn. That will be so great! Please let me know if you have any other questions. I hope you love this recipe and thank you for all the kind words! Thank you! xTieghan
This was so easy to make and tasted amazing! It tasted far more impressive than anything I thought I could have pulled together in about 30 minutes. The only change I would make next time is to lessen or omit the red pepper as I’m not a big pepper fan. I will definitely be making this again. This is a fantastic recipe!
Thank you Carol! I am really glad you loved this and I hope you love it even more without pepper! xTieghan
This sounds AHmazing!! Might let myself have carbs for this. haha All my faves are together in a bowl!! ?
Thank you Mary! xTieghan
Great recipe! What staub pot are you using here?
HI! Linked to my pot below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+Ij7JXYDnH5Jquha09o8ffw
Delicious! I added fresh thyme, rotisserie chicken and topped with toasted pine nuts. Will definitely make this again.
Yum! Sounds so amazing Lisa! xTieghan
I’m going to make this as soon as it gets a little colder out! (like, tomorrow…)
But what I really want to know is where you got that ring in the first picture! It’s beautiful!
Hi Stacey! My ring is from & other stories. Linked below! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+xp6PwLBOOxpAc3wuX-9Spg
Quick question. Do I cook the corn before I add it or just cut it off the cob raw?
Thanks. Look forward to making this;)
Hi Rikki! No need to cook the corn. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love this recipe! I need to work on my corn kernel-cutting skills – I’m still finding little kernels and corn pieces because of the corn massacre that happened on my counters. Other than that… The sweet corn, fresh herbs and lemon is a wonderful combination for an end of summer dish.
Agreed! So glad you loved this recipe Ottilie! Thank you so much! xTieghan
Hey Tieghan,
This recipe was super easy and delicious in every aspect. TBH I think everyone of your recipes is simply amazing!! As I was cooking it seemed like there would be plenty of cheese it was very creamy. I used Fontina cheese instead of Brie you think that was a good choice?? I would like to add more cheese and more lemon but either way its was wonderful thank you!! One thing I did notice is the corn was sticking to my skillet. I am so excited for your second cook book it’s going to be a must buy. I let my friend borrow your first cookbook and she must be having fun with it. She was in awe when I showed it to her. I feel like making copies of your recipes and taking it to my catering kitchen. Their recipes need an update and some refreshing new ideas They should invest in your new cookbook. It would be money well spent! . Every chance I get I share pictures of all your recipes I make. I think your photography is out of this world!! What’s your best advice for taking great pictures?? Do you take a lot of your pictures outside or in natural light?? Thanks for all the great recipes, I love them!!
Hey Mike! Fontina was a great choice! YUM!
If your corn is sticking, try a touch more oil. It might just need some extra moisture.
For photos, my best advice is to photograph food every single day. Follow people who’s photos you enjoy, adjust your style and truly just keep practicing as much as you can. Over time your own style will grow!
I take most of my photos indoor, using natural light!
Please let me know if you have any other questions. So glad you love this recipe! AND Thank you SO MUCH for all these kind words. They made my day! xTieghan