Categories 30 Minutes or Less, Dinner Recipes, Easy Recipes, Noodles Recipes, One Pot Recipes, Summer Recipes

One Pot Lemon Basil, Corn, and Ricotta Pasta

by Annmarie

This One Pot Lemon Basil, Corn, and Ricotta Pasta is the perfect way to enjoy late summer or early fall flavors. Ready in just 30 minutes, it’s creamy, comforting, and packed with sweet corn, fresh basil, and a hint of garlic. The ricotta adds richness, while lemon brightens everything up for a well-balanced, cozy pasta dish.

With just one pot and a few fresh ingredients, this recipe is as easy as it is delicious. It’s great for busy weeknights, casual dinners, or meal prep—the leftovers taste just as good the next day. This is one pasta everyone in the family will love!

One Pot Lemon Basil, Corn, and Ricotta Pasta

One Pot Lemon Basil, Corn, and Ricotta Pasta

One Pot Lemon Basil, Corn, and Ricotta Pasta

This One Pot Lemon Basil, Corn, and Ricotta Pasta is the perfect way to enjoy late summer or early fall flavors. Ready in just 30 minutes, it’s creamy, comforting, and packed with sweet corn, fresh basil, and a hint of garlic. The ricotta adds richness, while lemon brightens everything up for a well-balanced, cozy pasta dish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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!
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