halfbakedharvest4.4
One Pot Lemon Basil, Corn, and Ricotta Pasta.
This delicious 30 min pasta is made with creamy ricotta cheese, packed with sweet corn, is a touch garlicky, and finished with fresh basil and lemon.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
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!
garlic, minced or grated2 clovesfresh basil, roughly chopped1 cup
Nutrition Facts
calories
610 kcal
serving Size
1 serving
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