Next Post
Better Than Mom’s Brown Butter Rice Krispie Treats.
This post may contain affiliate links, please see our privacy policy for details.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Such a summery dish!! Love the flavors. Looks and tastes super fancy but is quick and easy. We will definitely make this again.
Thank you so much Sarah! I am so glad this recipe turned out so well for you! xTieghan
This looks so good! If I use frozen or canned corn in place of ears, about how much do you recommend?
Hey Jessica,
I would use 1-2 cups. I hope you love the recipe, please let me know if you have any other questions. xTieghan
Cannot wait to try this recipe! Which Staub pan is this? I think I need it on my life! ?
Hey Nichole,
Here is the link for the Staub! https://rstyle.me/+YJIyTpue-XplkCFklDLCng
I hope you love the recipe, please let me know if you have any other questions! xTieghan
So, first of all, I forgot to add in the Olive Oil (good thing I added a TAD extra butter. Then, I subbed the cheese for goat cheese cream cheese (Trader Joe’s), Sheep Milk Feta, and a splash of Mooala (Oat/Coconut milk to cut some of the tanginess of the 2 cheeses). Then, I realized my fresh basil was bad, so I left it out. Further, I’m a wimp and only used half of the crushed red pepper. This dish was STILL ridiculous b/c Tieghan is a magician and everything she introduces to us is impossible to mess up. Thank you, TG for blessing so many daily and for making me feel like a real chef!
So, first of all, I forgot to add in the Olive Oil (good thing i added a TAD extra butter. Then, I subbed the cheese for goat cheese cream cheese (Trader Joe’s), Sheep Milk Feta, and a splash of Mooala (Oat/Coconut milk to cut some of the tanginess of the 2 cheeses). Then, I realized my fresh basil was bad, so I left it out. Further, I’m a wimp and only used half of the crushed red pepper. This dish was STILL ridiculous b/c Tieghan is a magician and everything she introduces to us is impossible to mess up. Thank you, TG for making me feel like a real chef!
Aw that is so amazing to hear! Thank you so much for trying this recipe, Kristin! I hope you continue to love my recipes! xTieghan
Would a gruyere/cheddar cheese work as well? Thanks!
Hey Emma,
Yes that would be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made this twice this summer already! It is absolutely delicious! Love all of her recipes and it’s so great how she incorporates fresh corn in so many. Amazing!
Thank you Barb! xTieghan
For some reason my ricotta did not melt into a creamy sauce! It broke down into fine crumbles but it never melted. Still delicious but I wonder what went wrong!
Hey Flora,
So sorry you had issues with the ricotta! I am wondering if you used whole milk ricotta as that is key for the melty cream sauce. I hope this helps for next time! xTieghan
Really delicious! Made this as a side for July 4. The only down side: It didn’t reheat well. It still tasted good, but it got really dry. I almost felt like it needed a second round of sauce. But it’s yummy!
Thank you so much Mindy! I am so glad this turned out so well for you! xTieghan
Would it be terrible if I used fettuccine with this? I have a friend bringing me fresh pasta tomorrow! and would love to use it for this dish!
Hi Jules,
That would be fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Soooo good! I made it as is but added lobster meat at the end. Yum!
Thank you so much Rolanda! xTieghan
Made this tonight. 6 July 2020. Scottish weather is up and down, sometimes 4 seasons in one day, so this pasta fits. So lovely with the fresh zingy lemon and little kick of chilli flakes. So flavoursome. I added in crispy steaky bacon. Fantastic, thanks for sharing.
Thank you so much for trying this Cathie!! I am really glad this turned out so well for you! xTieghan
Another great meal thanks to HBV!!! This was so flavorful and best of all, so easy to make. A true one-pot meal.
Thank you so much Jennifer! xTieghan
This was SOOOOOO GOOD. With shelter-in-place, I’ve been trying lots of different recipes and this one had my partner singing my praises! He’s already requesting it for dinner again! This will be a regular addition to my cooking repertoire.
Thank you so much Maddie! I am really glad this turned out so well for you! xTieghan
Fabulous layers of flavor! Very delicious. My new summer fave ?
Thank you so much Shoshi! I am really glad this turned out so well for you! xTieghan