Lemon, Basil, Corn+ Ricotta Pasta

Lemon Basil, Corn, and Ricotta Pasta

Servings: 6


  • 1 pound short-cut pasta
  • 3 tbs olive oil
  • 4 ears corn, kernels removed from the cob
  • 2 tbs chopped fresh thyme
  • 2 cloves garlic, minced or grated
  • 1 tsp crushed red pepper flakes
  • 1 cup non-dairy ricotta cheese (we use Kite Hill)
  • kosher salt and black pepper
  • 4 ounces fontina or havarti cheese
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 1 cup fresh basil, roughly chopped
  • zest and juice of 1 lemon


  1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions.
  2. Reserve 1 cup pasta cooking water. Drain.
  3. In the same pot set over medium-high heat, add the oil, corn, garlic, thyme, and red pepper flakes. Cook another 5 minutes or until the corn is golden.
  4. Add the reserved pasta cooking water, wine, ricotta, and havarti/fontina, stirring until the cheeses are melted and a sauce has formed.
  5. Stir in the pasta, tossing well to coat. Add the basil, lemon zest, lemon juice, and season with salt and pepper.
  6. Remove from the heat and serve immediately topped with additional basil. Enjoy!

Variations & Notes:

Best served right away.  It’s not as good on day two.

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