Name: Lemon Basil Corn And Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: – 1 lb (≈ 455 g) short-cut pasta (e.g., penne, rotini); – 1 Tbsp (15 ml) olive oil; – 2 Tbsp (30 g) butter; – 4 ears corn, kernels removed (≈ 1 cup or 150 g); – 2 Tbsp (≈ 6 g) minced fresh thyme or 2 tsp (≈ 4 g) dried thyme; – 2 garlic cloves, minced; – ¼ tsp (≈ 1 g) red-pepper flakes (adjust to taste); – 1 tsp (≈ 5 g) salt, plus extra for pasta water; – 1 cup (≈ 240 g) whole-milk ricotta cheese, at room temperature; – 4 oz (≈ 113 g) triple-crème brie, cubed (substitutes: fontina, Havarti, or another soft meltable cheese); – ¼ cup (≈ 60 ml) dry white wine (or substitute with broth or a splash of white-wine vinegar); – 1 cup (≈ 25 g) fresh basil, chopped; – Zest of 1 lemon and juice of the same lemon (≈ 1 Tbsp juice); – Freshly ground black pepper, to taste

Description

🍋 Brighten your dinner with a citrus‑kissed pasta that’s quick, comforting, and packed with fresh herbs.
🧀 The creamy ricotta‑brie sauce adds richness without the need for a heavy cream base.

Ingredients

– 1 lb (≈ 455 g) short-cut pasta (e.g., penne, rotini)

– 1 Tbsp (15 ml) olive oil

– 2 Tbsp (30 g) butter

– 4 ears corn, kernels removed (≈ 1 cup or 150 g)

– 2 Tbsp (≈ 6 g) minced fresh thyme or 2 tsp (≈ 4 g) dried thyme

– 2 garlic cloves, minced

– ¼ tsp (≈ 1 g) red-pepper flakes (adjust to taste)

– 1 tsp (≈ 5 g) salt, plus extra for pasta water

– 1 cup (≈ 240 g) whole-milk ricotta cheese, at room temperature

– 4 oz (≈ 113 g) triple-crème brie, cubed (substitutes: fontina, Havarti, or another soft meltable cheese)

– ¼ cup (≈ 60 ml) dry white wine (or substitute with broth or a splash of white-wine vinegar)

– 1 cup (≈ 25 g) fresh basil, chopped

– Zest of 1 lemon and juice of the same lemon (≈ 1 Tbsp juice)

– Freshly ground black pepper, to taste

Instructions

1-First Step: Bring a large pot of salted water to a boil and cook your choice of pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.

2-Second Step: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. For vegan or low-calorie versions, use plant-based oil or reduce oil quantity.

3-Third Step: Add fresh corn kernels to the skillet and cook for 3-4 minutes until tender. Season with a pinch of salt and pepper.

4-Fourth Step: Stir in lemon zest and juice, allowing the flavors to meld for about 1 minute.

5-Fifth Step: Lower the heat and add ricotta cheese, mixing gently to create a creamy sauce. For vegan versions, add plant-based ricotta substitutes here.

6-Sixth Step: Toss the cooked pasta into the skillet, combining thoroughly. Add reserved pasta water gradually to achieve desired sauce consistency.

7-Seventh Step: Fold in chopped basil leaves and adjust seasoning with salt and pepper to taste.

8-Final Step: Serve immediately, garnished with extra basil or lemon zest if desired. For gluten-free options, ensure pasta and all ingredients meet gluten-free standards. Ready in under 30 minutes, this lemon basil corn and ricotta pasta makes a fresh, bright meal adaptable to your dietary needs.

Notes

🌽 Use fresh, sweet corn kernels for the best burst of flavor and texture.
🔥 Starchy pasta water is essential for a glossy, emulsified sauce; don’t skip it.
🥣 Keep the ricotta at room temperature to prevent curdling when the lemon juice is added.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main dish
Method: One‑pot cooking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (≈ 200 g) of pasta with sauce
Calories: 610 kcal

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