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One Pot Lemon Basil, Corn, and Ricotta Pasta

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A creamy and refreshing one pot pasta dish made with sweet corn, ricotta cheese, fresh basil, and bright lemon flavors for an easy and comforting meal with minimal cleanup.

Ingredients

  • 12 ounces short pasta (penne, fusilli, or rotini)
  • 2 cups fresh corn kernels
  • 1 cup ricotta cheese
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Add the pasta, vegetable broth, corn, salt, black pepper, and red pepper flakes to the pot.
  4. Bring the mixture to a gentle boil and cook while stirring occasionally until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes.
  5. Reduce the heat to low.
  6. Stir in the ricotta cheese, lemon juice, lemon zest, and Parmesan cheese until creamy and fully combined.
  7. Fold in the fresh basil right before serving.
  8. Taste and adjust seasoning if needed.
  9. Serve warm with extra basil and Parmesan if desired.

Notes

  • Frozen corn can be used instead of fresh corn.
  • Short pasta shapes like penne, fusilli, or rotini work best.
  • Add grilled chicken or shrimp for extra protein.
  • Baby spinach or cherry tomatoes make great additions.
  • Swap basil with parsley or arugula for a different flavor profile.
  • Mascarpone can be added for an even richer texture.
  • Store leftovers in the refrigerator for up to 3 days.
  • Add a splash of broth or water while reheating to maintain creaminess.

Nutrition

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