Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6

Ingredients

For the Pasta

• 12 ounces (340 g) fettuccine, linguine, penne, or rigatoni
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cups sweet corn kernels (fresh, frozen and thawed, or canned and drained)
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

For the Ricotta Sauce

• 1½ cups whole-milk ricotta cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons mascarpone cheese (optional, for extra creaminess)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• ¼ cup reserved pasta cooking water (plus more as needed)

Garnishes

• ¼ cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Extra grated Parmesan cheese
• Freshly ground black pepper
• Lemon wedges
• Extra virgin olive oil for drizzling (optional)

Equipment

• Large pot
• Large skillet
• Colander
• Mixing bowl
• Wooden spoon or tongs
• Measuring cups and spoons

Instructions

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil.

Cook the pasta according to the package directions until al dente.

Before draining, reserve 1 cup of the pasta cooking water.

Drain the pasta and set aside.

Step 2: Cook the Corn

Heat the olive oil and butter in a large skillet over medium heat.

Add the shallot and cook for 2–3 minutes, until softened.

Stir in the garlic and cook for 30 seconds, until fragrant.

Add the sweet corn and thyme. Cook for 6–8 minutes, stirring occasionally, until the corn is tender and lightly caramelized.

Season with salt, black pepper, and red pepper flakes, if using.

Step 3: Prepare the Ricotta Mixture

In a medium bowl, whisk together:

• Ricotta cheese
• Parmesan cheese
• Mascarpone cheese (if using)
• Lemon zest
• Lemon juice
• ¼ cup reserved pasta water

Mix until smooth and creamy. Add a little more pasta water if needed to create a silky consistency.

Step 4: Combine Everything

Reduce the skillet heat to low.

Add the cooked pasta to the skillet with the corn.

Pour the ricotta mixture over the pasta and gently toss until evenly coated.

Gradually add more reserved pasta water, a few tablespoons at a time, until the sauce becomes creamy and lightly coats the pasta without being too thick.

Taste and adjust with additional salt, black pepper, or lemon juice if desired.

Step 5: Garnish and Serve

Remove the skillet from the heat.

Stir in the chopped basil and parsley.

Transfer the pasta to serving bowls.

Top with extra Parmesan cheese, freshly ground black pepper, a drizzle of extra virgin olive oil if desired, and serve with lemon wedges on the side.

Serving Suggestions

Corn & Ricotta Pasta pairs wonderfully with:

• Garlic bread
• Grilled chicken
• Lemon herb shrimp
• Pan-seared salmon
• Roasted asparagus
• Mixed green salad
• Grilled zucchini
• Sautéed spinach
• Roasted cherry tomatoes

Chef’s Tips

• Fresh summer corn provides the sweetest flavor, but frozen corn is an excellent year-round substitute.
• Reserve plenty of pasta water—it helps create a silky, restaurant-style sauce.
• Whole-milk ricotta produces the creamiest texture.
• Avoid boiling the ricotta sauce after adding it, as high heat may cause it to separate.
• Finish with fresh basil and lemon juice just before serving for the brightest flavor.
• For extra texture, top with toasted breadcrumbs or chopped toasted pine nuts.

Variations

Grilled Corn & Ricotta Pasta

Grill the corn before cutting off the kernels for a smoky, charred flavor.

Chicken Corn Ricotta Pasta

Add sliced grilled chicken breast for a heartier meal.

Bacon Corn Pasta

Stir in crispy crumbled bacon for a savory, smoky twist.

Spicy Corn Pasta

Increase the red pepper flakes or add finely diced fresh chili peppers for extra heat.

Vegetable-Packed Version

Add baby spinach, zucchini, peas, or roasted broccoli for more color and nutrition.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended, as ricotta-based sauces may become grainy after thawing.
• Reheating: Warm gently in a skillet over low heat with a splash of milk or reserved pasta water to restore the creamy texture.

Nutrition (Approximate, per serving)

• Calories: 540
• Protein: 21 g
• Carbohydrates: 58 g
• Fat: 25 g
• Saturated Fat: 11 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 430 mg

Corn & Ricotta Pasta is a simple yet elegant meal that combines sweet corn, creamy ricotta, Parmesan, and fresh herbs into a silky, flavorful pasta dish that’s perfect for weeknight dinners, summer entertaining, or anytime you’re craving a comforting vegetarian meal.