Corn & Ricotta Pasta



In need of a light and flavorful dish for the summer? Look no further than this delightful Corn & Ricotta Pasta recipe. With the perfect combination of fresh ricotta, sweet corn, and aromatic herbs, this pasta is the ultimate summer dinner. Whether you’re hosting a dinner party or simply craving a comforting meal, this recipe is sure to impress. In just 30 minutes, you’ll have a wholesome and delicious pasta dish that the whole family will love.


Corn & Ricotta Pasta

This dish features fresh ricotta and sweet corn as the stars of the show. With the addition of garlic, thyme, and red pepper flakes, this pasta is bursting with flavor. The ricotta sauce coats each strand of pasta, creating a creamy and satisfying dish. For an extra touch, garnish with fresh basil leaves.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 6


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


  • In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain.
  • In the same pot over medium heat, heat the olive oil Add shallot and corn, and cook until the starts to gain color, approximately 8 minutes. Add garlic and cook until fragrant, about 1 minute more.
  • Add ricotta, Parmesan, lemon juice, thyme and red pepper flakes. Add 1/2 reserved pasta water; season with salt and black pepper. Add pasta and toss adding more pasta water if needed, until a glossy sauce forms.
  • Serve the pasta dolloped with more ricotta and garnished with fresh basil leaves.


A light pasta is perfect for warm summer months, and this Corn & Ricotta Pasta fits the bill. Fresh ricotta and sweet corn center stage in this quick and easy dish. Frozen corn works well in this recipe, but if you have leftover grilled corn, it will take the dish to whole new level. The simplicity of this recipe allows for quick cleanup and gets dinner on the table in no time. If you enjoy ricotta sauces on pasta, be sure to try our lemon ricotta pasta for another delightful meal option. Don’t forget to let us know how your cooking adventure turns out in the comments below!

Leave a Comment

Recipe Rating