One Pot Ricotta Pasta with Corn, Lemon, & Basil
![One Pot Ricotta Pasta with Corn, Lemon, & Basil](
//hexclad.eu/cdn/shop/articles/HexClad_12.20.23_10_1_320x.jpg?v=1705949475 320w,//hexclad.eu/cdn/shop/articles/HexClad_12.20.23_10_1_480x.jpg?v=1705949475 480w,//hexclad.eu/cdn/shop/articles/HexClad_12.20.23_10_1_640x.jpg?v=1705949475 640w,//hexclad.eu/cdn/shop/articles/HexClad_12.20.23_10_1_800x.jpg?v=1705949475 800w,//hexclad.eu/cdn/shop/articles/HexClad_12.20.23_10_1_960x.jpg?v=1705949475 960w,//hexclad.eu/cdn/shop/articles/HexClad_12.20.23_10_1_1024x.jpg?v=1705949475 1024w,//hexclad.eu/cdn/shop/articles/HexClad_12.20.23_10_1_1280x.jpg?v=1705949475 1280w
)
What You Need
Ingredients
Preparation
In a HexClad 6.6L Hybrid Deep Sauté Pan heat oil over medium heat. Add shallot and garlic and cook, stirring occasionally, until fragrant and light golden, about 1 minute.
Pour in 1.4L of water and add pasta, 12.5g salt and a pinch of pepper. Bring to a boil over high heat. Reduce heat to medium-high and cook, stirring frequently and scraping bottom of pan to ensure pasta doesn’t stick, until pasta is al dente and liquid thickens and coats pasta, 12 to 15 minutes.
Stir corn into pasta and cook until crisp-tender and warm, 1 to 2 minutes more. Remove sauté pan from the heat and stir in ricotta, parmesan, basil, and lemon zest and juice. If too thick, stir in water a few tablespoons at a time. Serve with more parmesan, basil, and pepper flakes sprinkled on top.