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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!
My whole family loved this pasta! It was a perfect and easy summer dish that fed the whole family. The only thing different I did was add sun dried tomatoes and I think it added the perfect bit of tang!
Hey Grace,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Five star, as usual. What a unique and flavourful sauce. Ingredient proportions perfect. With fresh local corn and thyme and basil clipped from the garden, delicious.
Hey Sandra,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
Made this tonight. I think it would be awesome as a cold dish for bbqs as a side. I may try that next time. Over all- not to bad for a meatless dinner.
Hey Margo,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
Not using an recipe with ricotta again. It wouldn’t melt into a sauce no matter how long I waited or how I adjusted the heat, so I just wasted a ton of ingredients. I was super excited about this recipe.
Hey Molly,
So sorry to hear this, please let me know if I can help in anyway! xTieghan
Just made this using Veggie pasta. Sauce was a little runny (probably because I’m a little loose with some measurements) so doubled the brie & added a little more Ricotta. Fresh thyme & Basil from our garden. My carnivore honey says it’s a definite repeat & didn’t miss having meat in it or with it. Easy, quick meal for hot weather. Yummmmm!
Hey Linnea,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
Made this last night – really tasty. To those who commented that their ricotta curdled (or to those worried about it!), I would say that it appeared that mine was doing the exact same thing, and I almost tossed it out, but I shrugged my shoulders and thought “oh well, we can just eat it anyway”, and within a minute or two, the curdle-y looking sauce melted together and became creamy and delicious. Anywho – just thought I would give people hope to continue stirring/letting it come together – because its definitely super yummy. I also added zucchini and fresh spinach (would add more next time).
Hey Rose,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks for sharing what worked well for you. xxTieghan
Just made this, and wow, absolutely incredible. So simple but full of flavor. I was to see how I could incorporate meat next time I make it for the man of the house, but I think adding meat would totally change the flavor and it’s too good on its own. Thank you for another fantastic recipe!
Hey Nicole,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
The ricotta didn’t blend into a cheese sauce. It clumped up didn’t melt. Recipe still tastes good but looks nothing like the picture. The Ingredients also called for olive oil, but recipe never noted where to use.
Hey Monica,
Sorry to hear this, you can always add some olive oil to the ricotta to help thin it out. I hope this helps for next time! xTieghan
I want to make this tonight and I’d like to add a meat protein to it. Chicken? Shrimp? Would these work?? Thanks!!
Hey Brooke,
I think chicken or sausage would be great here! I hope you love the dish, please let me know if you give it a try! xTieghan
So yummy!! I added some grated parm to finish which I highly recommend.
Hey Keelin,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan
hi.. would love to make this… but if you can recommend a substitute for the brie .. i am the only one in my family who likes it… thank you so much..
Hey Dina,
Another soft cheese that your family enjoy will also work here! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I should’ve followed my instincts and only used 1/4 t red pepper flakes. As it was I cut down to 3/4 t but thought that the heat overpowered the other flavors. I used homemade ricotta and herbs from the garden- couldn’t taste them due to the heat.
Hey Marianne,
So sorry you found this to be too spicy, you should always adjust any recipe according to you level of spice liking. Let me know if I can help in any other way! xTieghan
Gahhh this was outstanding! I added zucchini because I had it on hand. And I used a sauté pan while the pasta cooked so I could get a nice char on the corn, then mixed it all in the sauté pan. Really excellent recipe!
Ashley did you use part skim or whole milk ricotta?
Hey Ashley,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
I am about to start this recipe but I am nervous cause I got part skim ricotta on accident!! Should I get it out room temperature so it doesn’t curdle?
Hey Sierra,
Yes, I would recommend adding the ricotta at room temp. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Ricotta curdled after adding pasta into the sauce. What have I done wrong?
Hey Lenka,
So sorry to hear this. A little more info would be helpful. Was there anything you adjusted in the recipe? Was your ricotta at room temp? Let me know how I can help! xTieghan
Does corn need to be pre cooked?
Hey Kara,
Nope, the corn will cook in the dish. I hope you love this recipe, please let me know if you give it a try! xTieghan