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Pesto Ricotta Pasta

Creamy Pesto Ricotta Pasta That Will Brighten Your Day

This Pesto Ricotta Pasta is a quick, creamy, and crowd-pleasing dinner option that delights every time.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Dry Penne Pasta Feel free to substitute with any pasta shape like spaghetti or gluten-free options.
For the Sauce
  • 1 cup Pesto Sauce Homemade (without pine nuts) is preferred for freshness, but store-bought works beautifully too.
  • 1 cup Full-Fat Ricotta Cheese Can be swapped with vegan ricotta or blended tofu for a dairy-free version.
  • ¾ cup Pasta Cooking Water Creates a silky sauce.
  • to taste Salt Adjust to your taste preferences.
  • 1 teaspoon Garlic Powder Can be substituted with fresh minced garlic.
  • 1 teaspoon Crushed Red Pepper Flakes Omit if you prefer a milder dish.
  • 1 each Lemon Zest & Juice Adjust according to your taste.
For Garnishing
  • ¼ cup Shredded Parmesan Cheese Swap with nutritional yeast for a vegan alternative.
  • ¼ cup Fresh Basil Adds a pop of color and freshness.

Equipment

  • large pot
  • Skillet
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a boil. Once boiling, add the dry penne pasta and cook according to the package instructions until al dente, typically around 10-12 minutes. Reserve ¾ cup of the pasta cooking water, then drain the pasta and set it aside.
  2. In a large skillet, heat the pesto sauce over low heat for about 1 minute, stirring gently to warm it up without cooking it.
  3. Once the pesto is warmed through, gradually stir in the full-fat ricotta cheese, blending it until smooth and creamy.
  4. Gradually add the reserved pasta cooking water to the skillet, stirring until the sauce reaches your desired consistency.
  5. Mix in salt, garlic powder, crushed red pepper flakes, lemon zest, and juice.
  6. Introduce the drained penne pasta into the skillet, tossing it gently to ensure each piece is fully coated in the creamy pesto-ricotta sauce.
  7. Immediately plate the Pesto Ricotta Pasta, garnishing with shredded Parmesan cheese and fresh basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

This Pesto Ricotta Pasta is not only delicious but also incredibly easy to make for quick dinners or entertaining guests.

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