One Pot Lemon Basil, Corn, and Ricotta Pasta.
"One Pot Lemon Basil, Corn, and Ricotta Pasta. This simple corn pasta is made in 30 mins, uses just one pot, and is a great way to use up end of summer corn...."
INGREDIENTS
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1 pound short-cut pasta
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1 tablespoon extra virgin olive oil
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2 tablespoons salted butter
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4 ears corn, kernels removed from the cob
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2 tablespoons chopped fresh thyme
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2 cloves garlic, minced or grated
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kosher salt and black pepper
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1 teaspoon crushed red pepper flakes
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1 cup whole milk ricotta cheese
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4 ounces triple crème brie, cubed ((fontina or Havarti cheese are great alternatives))
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1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
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1 cup fresh basil, roughly chopped
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zest and juice of 1 lemon
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