Why make this recipe

One Pot Lemon Basil, Corn, and Ricotta Pasta is a delightful dish that captures the essence of summer in every bite. This recipe is not only simple but also incredibly versatile. It brings together fresh flavors, creamy textures, and vibrant aromas, making it a perfect choice for a quick weeknight dinner or a casual weekend lunch. The best part is that it is all made in one pot, allowing for easy clean-up afterward. Each ingredient harmonizes beautifully, creating a comforting yet refreshing meal that will leave everyone asking for seconds.

The burst of sweetness from the corn, the creaminess of the ricotta and brie, and the brightness from the lemon and basil come together to create a dish that feels fancy but is really quite simple. Whether you’re preparing it for family or friends, this pasta is sure to impress. Plus, it can easily be adapted to suit personal tastes or dietary needs, making it a great addition to your recipe repertoire.

How to make One Pot Lemon Basil, Corn, and Ricotta Pasta

Making One Pot Lemon Basil, Corn, and Ricotta Pasta is an enjoyable experience that takes minimal time and effort. With straightforward steps, you’ll have a delicious meal ready to serve in no time. The whole process revolves around bringing out the best from each ingredient while creating a creamy pasta dish that is both satisfying and light.

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 (to taste)
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

Directions

Begin by bringing a large pot of salted water to a boil. Carefully add the pasta and cook it to al dente, following the package directions. Once done, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In the same pot, set over medium-high heat, add the butter and let it melt. Next, add the corn, minced garlic, chopped thyme, and crushed red pepper flakes. Cook this mixture for about five minutes or until the corn turns golden and fragrant.

Pour in the reserved pasta water and the white wine, stirring gently. Then, add the ricotta and brie to the pot, mixing until the cheeses melt down and form a creamy sauce.
Add the drained pasta to the cheese sauce, tossing everything together until the pasta is well coated. Finally, fold in the chopped basil, lemon zest, and lemon juice. Season with kosher salt and black pepper to taste. Remove the pot from the heat and serve the pasta hot, garnished with additional basil if desired.

How to serve One Pot Lemon Basil, Corn, and Ricotta Pasta

Serving One Pot Lemon Basil, Corn, and Ricotta Pasta is an easy task. The dish can be plated directly from the pot. Just scoop a generous helping of pasta onto each plate, ensuring that everyone gets a fair amount of creamy sauce and cooked corn. For an added touch, you can sprinkle extra fresh basil on top or even some grated Parmesan cheese for a saltier kick.

Pair this pasta with a light salad, or crusty bread to soak up the sauce, making it a complete meal. A chilled glass of white wine, like Sauvignon Blanc or Pinot Grigio, complements this dish nicely, enhancing the fresh flavors.

How to store One Pot Lemon Basil, Corn, and Ricotta Pasta

If you have leftovers or want to make this dish ahead of time, storing it is quite simple. Let the pasta cool down to room temperature before transferring it to an airtight container. You can keep it refrigerated for up to three days. When you’re ready to enjoy it again, reheat the pasta gently on the stove. Add a splash of water or extra olive oil to help revive the creamy sauce, making it just as delicious as when it was freshly made.

Tips to make One Pot Lemon Basil, Corn, and Ricotta Pasta

Use Fresh Ingredients: Using fresh corn on the cob enhances the sweetness of the dish. However, if fresh corn isn’t available, frozen or canned corn can be a good substitute.

Adjust the Cheese: Feel free to mix different cheeses based on your preference. Fontina or Havarti are excellent alternatives to brie. Make sure to use creamy cheeses for the best texture.
Spice it Up: If you enjoy a bit of heat, you can increase the amount of crushed red pepper flakes or add some chopped fresh chili to the mix.
Experiment with Herbs: While basil and thyme work wonders in this dish, you can also play around with other herbs like parsley or oregano for different flavor profiles.

Variation

For those looking to add more protein, consider mixing in grilled chicken, shrimp, or even cooked sausage. These additions can easily be incorporated without changing the cooking process. Additionally, you can try using different types of pasta, like whole wheat or gluten-free pasta, to cater to various dietary preferences.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time and store it in the refrigerator for up to three days. Just reheat it gently when you’re ready to serve.

2. What can I use instead of corn?
If you’re not a fan of corn, you can substitute it with peas or chopped bell peppers, which can add a delightful crunch and flavor.

3. Is there a vegan option for this pasta?
Yes! You can replace ricotta and brie with vegan cheese alternatives and omit the butter. You may also use vegetable broth instead of white wine for added flavor.

Making One Pot Lemon Basil, Corn, and Ricotta Pasta is not just a cooking experience; it’s about bringing friends and family together over a shared meal. Enjoy the process and the delightful flavors it offers!

One Pot Lemon Basil, Corn, and Ricotta Pasta

Print Recipe

A delightful one-pot pasta dish featuring summer flavors like fresh corn, creamy ricotta, and fragrant basil, perfect for quick dinners or casual lunches.

Author: Alexandra Roa
Prep Time: 10 minutes
Cook Time: 15 minutes

Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course

Method: One Pot Cooking
Cuisine: Italian
Diet: Vegetarian

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente per package directions. Reserve 1/2 cup pasta water, drain pasta, and set aside.
In the same pot over medium-high heat, melt the butter. Add corn, garlic, thyme, and crushed red pepper flakes; cook for about 5 minutes until golden and fragrant.

Pour in reserved pasta water and white wine, stirring gently. Add ricotta and brie, mixing until melted into a creamy sauce.
Add drained pasta to the cheese sauce, tossing to coat well. Fold in chopped basil, lemon zest, and lemon juice. Season with salt and pepper to taste.
Remove from heat and serve hot, garnished with additional basil if desired.

Notes

For added protein, consider mixing in grilled chicken, shrimp, or cooked sausage. Adjust cheese types based on preferences and enjoy with fresh herbs.

Nutrition

Serving Size: 1 serving
Calories: 400

Sugar: 6g
Sodium: 450mg
Fat: 20g

Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g

Carbohydrates: 45g
Fiber: 3g
Protein: 15g

Cholesterol: 40mg

Keywords: pasta, vegetarian, one pot, summer recipe, quick dinner