One Pot Lemon & Ricotta Pasta

This One Pot Lemon & Ricotta Pasta is bright, creamy, and full of great texture and flavor. It's an easy weeknight dinner that will feed the whole family. Pretty awesome, right?

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian


  • 1 pound (500 grams) short cut pasta
  • 2 tablespoons (1 ounce) butter
  • 1-1/2 cups frozen corn kernels
  • 1 teaspoon dried thyme
  • 2 cloves garlic, grated with a zester
  • Salt and pepper, to taste
  • 1 teaspoon crushed red pepper flakes
  • 1 cup (250 grams) ricotta cheese
  • 6 ounces brie, rind removed
  • 1/4 cup white wine
  • 1/4 cup chopped fresh basil
  • 1 lemon


  1. Cook your pasta in plenty of salted water according to the packet instructions. Before draining, reserve at least ½ cup of the pasta cooking water. Drain and set aside.
  2. In the same pot over medium heat, add the butter. Once it's melted, add the corn kernels, dried thyme, garlic, salt, pepper, and red pepper flakes. Cook the corn mixture, stirring frequently, for about five minutes.
  3. Add ½ cup of the pasta water, as well as the ricotta cheese, brie, and white wine. Stir frequently as the cheese melts and a sauce is formed.
  4. Add the cooked pasta back to the pot, and stir to coat the pasta in the sauce.
  5. Remove the pan from the heat, add the basil, lemon zest, and lemon juice, and stir to combine. Taste for seasoning, and add more salt as needed.


Keywords: pasta, lemon and ricotta

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