Dinner Recipes, Easy Recipes, One Pot Recipes, Pasta Recipes

One Pot Lemon Basil, Corn, and Ricotta Pasta

November 19, 2025

This one pot lemon basil, corn, and ricotta pasta is the kind of cozy, vibrant dish that makes weeknights feel special. It comes together in about 30 minutes and delivers a creamy ricotta base balanced with sweet corn, a hint of garlic, and bright notes of lemon and basil. Everything cooks in a single pot, making the process simple and the cleanup effortless.

Perfect for those late summer evenings that ease into early fall, this pasta is comforting without being heavy. It’s a dish everyone in the house will enjoy, and the leftovers stay just as flavorful the next day—if you’re lucky enough to have any left.

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 kind of cozy, vibrant dish that makes weeknights feel special. It comes together in about 30 minutes and delivers a creamy ricotta base balanced with sweet corn, a hint of garlic, and bright notes of lemon and basil. Everything cooks in a single pot, making the process simple and the cleanup effortless.

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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