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One Pot Lemon Basil, Corn, and Ricotta Pasta

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

Ingredients

Scale
  • 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 (or fontina or Havarti)
  • 1/4 cup dry white wine (like 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. Add the pasta and cook to al dente per package directions. Reserve 1/2 cup pasta water, drain pasta, and set aside.
  2. 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.
  3. Pour in reserved pasta water and white wine, stirring gently. Add ricotta and brie, mixing until melted into a creamy sauce.
  4. 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.
  5. 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

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

Find it online: https://alexandrarecipes.com/one-pot-lemon-basil-corn-ricotta-pasta/