1-First: bring a large pot of salted water to a boil and cook 1 pound of pasta al dente as per the package, about 8-10 minutes. Don’t forget to reserve 1/2 cup of that pasta water it’s a secret trick for a silky sauce. While that’s bubbling, the rest comes together fast.

2-Next: in the same pot over medium-high heat, mix in 2 tablespoons butter, the kernels from 4 ears of corn, 2 minced garlic cloves, 1 teaspoon fresh thyme, and red pepper flakes to taste. Cook it all for about 5 minutes until the corn turns golden and smells amazing. This step brings out that sweet, savory goodness.

3-Now, add the reserved pasta water, 1/4 cup dry white wine, 1 cup ricotta cheese, and 4 ounces cubed brie to the pot. Stir everything until the cheeses melt into a creamy sauce it’s like watching magic happen. Toss in the drained pasta and mix well, then fold in 1 cup chopped fresh basil, lemon zest, and juice to taste, plus salt and pepper.

4-Serve it up right away, maybe with extra basil on top for a pretty look. If you want more pasta inspiration, try our vegetarian lasagna recipe for another family favorite. Total time is just 30 minutes, so it’s perfect for busy nights.