Description
A bright and creamy one pot pasta dish made with sweet corn, ricotta cheese, fresh basil, and zesty lemon for an easy and comforting meal perfect for busy weeknights or summer dinners.
Ingredients
- 12 ounces pasta
- 2 cups corn kernels
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup fresh basil leaves, chopped
- 4 cups vegetable broth or water
- Salt to taste
- Black pepper to taste
- Red pepper flakes for garnish
Instructions
- Add the pasta, corn kernels, minced garlic, olive oil, and vegetable broth or water to a large pot.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent the pasta from sticking.
- Cook for 10 to 12 minutes until the pasta is tender and most of the liquid has been absorbed.
- Reduce the heat to low and stir in the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice.
- Mix thoroughly until the sauce becomes creamy and evenly coats the pasta.
- Fold in the chopped fresh basil and season with salt and black pepper to taste.
- Serve warm with red pepper flakes and extra Parmesan cheese if desired.
Notes
- Fresh or frozen corn can be used in this recipe.
- Short pasta shapes like penne, rotini, or fusilli work best for holding the sauce.
- Add spinach, zucchini, or cherry tomatoes for extra vegetables and color.
- Mix in grilled chicken, shrimp, or white beans for added protein.
- Swap basil with parsley or mint for a different herb flavor.
- For a richer sauce, stir in a small amount of heavy cream with the ricotta.
- Gluten-free pasta can be substituted, though cooking liquid may need adjustment.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or water to maintain a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
