Corn & Ricotta Pasta Recipe

Introduction

This Corn & Ricotta Pasta is a simple yet flavorful dish perfect for a quick weeknight dinner. The sweet corn pairs beautifully with creamy ricotta and a hint of lemon, creating a light and satisfying meal.

Ingredients

• Kosher salt
• 1 lb. rotini or fusilli
• 2 Tbsp. extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 cup frozen corn kernels, thawed
• 4 cloves garlic, finely chopped
• 1 cup whole milk ricotta, plus more for serving
• 1/4 cup finely grated Parmesan
• 1/2 lemon, juiced
• 1 tsp. fresh thyme leaves
• 1/4 tsp. crushed red pepper flakes
• Freshly ground black pepper
• Fresh basil leaves, for serving

Instructions

1. Step 1: In a large pot of boiling salted water, cook the pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta.
2. Step 2: In the same pot over medium heat, heat the olive oil. Add the shallot and corn, cooking and stirring occasionally until the corn starts to gain color, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
3. Step 3: Add the ricotta, Parmesan, lemon juice, thyme, and crushed red pepper flakes to the pot. Stir in 1/2 cup of the reserved pasta water and season with salt and black pepper. Return the pasta to the pot and toss, adding more pasta water if needed, until a glossy sauce forms.
4. Step 4: Serve the pasta with dollops of additional ricotta and fresh basil leaves on top.

Tips & Variations

• Use fresh corn kernels in season for a sweeter, more vibrant flavor.
• Substitute thyme with fresh oregano or basil for a different herbal note.
• Add cooked pancetta or bacon for a smoky twist.
• For a vegan option, replace ricotta with a plant-based alternative and omit Parmesan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most short pasta shapes like penne, cavatappi, or farfalle.

Is it necessary to use whole milk ricotta?

Whole milk ricotta gives a creamier texture, but part-skim ricotta can be used as a lighter alternative without compromising too much on flavor.

Corn & Ricotta Pasta Recipe

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★★★★★

4.6 from 103 reviews

This creamy Corn & Ricotta Pasta combines tender rotini with sweet corn and a luscious ricotta and Parmesan sauce, brightened by lemon juice and fresh herbs. It’s a simple yet flavorful weeknight dish that comes together quickly on the stovetop, perfect for a comforting and satisfying meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Pasta and Sauce

• Kosher salt
• 1 lb. rotini or fusilli pasta
• 2 Tbsp. extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 cup frozen corn kernels, thawed
• 4 cloves garlic, finely chopped
• 1 cup whole milk ricotta cheese, plus more for serving
• 1/4 cup finely grated Parmesan cheese
• 1/2 lemon, juiced
• 1 tsp. fresh thyme leaves
• 1/4 tsp. crushed red pepper flakes
• Freshly ground black pepper, to taste

For Garnish

• Fresh basil leaves, for serving

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
2. Sauté Shallot and Corn: In the same pot over medium heat, heat the olive oil. Add the finely chopped shallot and thawed corn kernels. Cook, stirring occasionally, until the corn begins to develop a golden color, about 8 minutes.
3. Add Garlic and Cook: Stir in the finely chopped garlic and cook for about 1 minute more, until fragrant but not browned.
4. Make the Sauce: Add the ricotta cheese, grated Parmesan, lemon juice, fresh thyme leaves, and crushed red pepper flakes to the pot. Pour in 1/2 cup of the reserved pasta water. Season with kosher salt and freshly ground black pepper to taste. Stir everything together until combined and creamy.
5. Toss Pasta in Sauce: Return the drained pasta to the pot. Toss with the sauce, adding more reserved pasta water as needed to create a glossy, smooth consistency that coats the pasta evenly.
6. Serve and Garnish: Spoon the pasta onto plates or into bowls. Dollop with extra ricotta cheese on top and garnish with fresh basil leaves. Serve immediately.

Notes

• Use whole milk ricotta for a creamier sauce; part-skim ricotta can be used but may result in a less rich texture.
• Reserve pasta water carefully as it helps loosen and emulsify the sauce.
• Adjust red pepper flakes to your preferred level of heat or omit if sensitive to spice.
• Fresh corn can be used in place of frozen when in season for a sweeter, fresher taste.
• To make this dish vegetarian, ensure that the Parmesan cheese used is free from animal rennet.

Keywords: corn pasta, ricotta pasta, creamy pasta, Italian pasta recipe, quick dinner, vegetarian pasta