Weeknights call for simplicity, and this Pesto Ricotta Pasta delivers on all fronts. It’s a no-fuss recipe that packs a punch with bold, complex flavors and a generous helping of protein to keep you satisfied.
The creamy ricotta blends beautifully with the vibrant, herbaceous pesto, creating a sauce that’s both comforting and sophisticated. For the best results, I highly recommend using my homemade Pesto sauce without pine nuts, which is rich, flavorful, and budget-friendly.
Are you a fan of quick, 30-minute pasta dinners like my family? Then you should definitely try these easy and delicious pasta recipes: Ground Chicken Spaghetti and Shrimp Scampi Fettuccine—two of my most popular dishes!
Jump to:
- Why You’ll Love This Recipe
- Why Ricotta Cheese is Essential in This Recipe
- How to Serve This Pesto and Ricotta Pasta
- Ingredients
- How to make Pasta with Ricotta and Pesto
- Step-by-Step Instructions
- Substitutions
- Variations
- Equipment
- Storing Pesto Ricotta Pasta
- Top Tips For Preparing Pasta with Ricotta and Pesto
- FAQ
- Related
- Pairing
- Easy Pesto Ricotta Pasta
If you're following a vegan diet, don’t worry—this dish is easily adaptable! Simply swap the ricotta for your favorite vegan version, and you’ll still get that creamy, dreamy texture. Whether you’re feeding a family or just treating yourself, this recipe is a perfect balance of ease, nutrition, and indulgence. Serve it alongside a fresh green salad or some crusty bread, and you’ve got yourself a winner.
Why You’ll Love This Recipe
- Effortless : This dish is the epitome of comfort food, combining creamy ricotta with fresh, herbaceous pesto for a luxurious yet simple meal.
- Quick and Easy: With a no-cook sauce that can be prepared ahead of time, this recipe comes together in under 30 minutes, perfect for busy weeknights.
- Versatile: Use any type of pasta you love, including gluten-free options, making it adaptable to various dietary needs.
- One-Pot Convenience: Minimal cleanup is required, as everything comes together in one pot for hassle-free cooking.
- Perfect for Any Occasion: Whether it’s a quick family dinner or a dish to impress guests, this recipe is guaranteed to be a crowd-pleaser!
Why Ricotta Cheese is Essential in This Recipe
Ricotta is the key to the luxurious creaminess of pesto ricotta pasta. There are two main types of ricotta to consider—American and Italian:
- American Ricotta: Made from cow’s milk, it tends to be creamier and slightly saltier. The higher fat content enhances the richness and depth of the pesto ricotta sauce.
- Italian Ricotta: Traditionally made from sheep’s milk, it is slightly drier and less moist than its American counterpart. Sheep’s milk ricotta boasts a higher protein and amino acid content, adding a nuanced flavor profile to the dish.
Both types work beautifully in the recipe, so the choice depends on your preference for texture and flavor complexity.
How to Serve This Pesto and Ricotta Pasta
- In Shallow Bowls: Serve the pasta in shallow bowls for easy eating. Pair with warm, crusty bread or garlic bread to complete the meal.
- With a Crisp Salad: Balance the richness of the pasta by serving it alongside a fresh salad. Consider a simple kale or mixed greens salad with a light lemon vinaigrette. Speaking of salads, have you tried my Kale Quinoa Salad?
- Alongside Protein: For a more filling meal, serve smaller portions of the pasta alongside a protein, such as grilled chicken or baked salmon. By the way, have you tried my Baked Lemon Pepper Chicken recipe?
- With Soup: For a cozy, comforting meal, pair the pasta with a light soup, like my Spicy Vegetable Soup.
Ingredients
My favorite part of this recipe is that it requires just 5 main ingredients and 2 optional ones. I love how hassle-free it is to make this insanely delicious Ricotta and Pesto Pasta!
- Pasta, of course, is your prime ingredient. This recipe calls for penne, but you can be flexible. Spaghetti works as well.
- Pesto – this sauce is made with basil, garlic, parmesan cheese, quality olive oil, with a bit of lemon juice for a touch of acidity. My homemade sauce uses walnuts instead of the more standard pine nuts for a heartier flavor. It truly elevates this pesto ricotta pasta into something exceptional.
- Creamy Ricotta cheese that imbues this pesto ricotta pasta with incredible richness.
- Garlic powder and red pepper flakes provide a bit of a welcome kick to counter the creaminess.
- Parmesan cheese helps to enhance the sharp flavor of the dish
See recipe card for quantities.
How to make Pasta with Ricotta and Pesto
Start by bringing a large pot of salted water to a boil—this is key to enhancing the flavor of the pasta. Add the penne and cook according to the package instructions until it's perfectly al dente—firm to the bite yet tender. Before draining, carefully reserve about ¾ cup of the pasta cooking water. This starchy water will play a crucial role in achieving a silky, cohesive sauce.
In a large skillet set over low heat, add the pesto sauce. Gently warm it for about a minute, stirring to prevent it from sticking or losing its vibrant flavor. This step intensifies the aroma of the herbs and garlic in the pesto.
Add the ricotta cheese to the skillet and mix until the pesto and ricotta come together in a smooth, luscious sauce. The ricotta adds a rich, creamy texture that complements the boldness of the pesto.
Gradually stir in the reserved pasta cooking water, one splash at a time. This not only loosens the sauce but also creates a silky emulsion that clings beautifully to the pasta. Adjust the consistency to your preference—whether you like it thicker or slightly more fluid.
Stir in the seasonings—salt, garlic powder, crushed red pepper flakes, lemon zest, and lemon juice. These ingredients add layers of flavor, from zesty brightness to a subtle, spicy kick. Be sure to taste and tweak the seasoning as needed.
Add the cooked penne directly to the skillet with the sauce. Toss gently but thoroughly, ensuring each piece of pasta is coated in the creamy, flavorful sauce.
Divide the pasta into serving bowls or plates. Top with a generous sprinkle of shredded Parmesan cheese for extra umami, and garnish with fresh basil leaves for a pop of color and freshness. Serve immediately while the pasta is hot, so you can fully enjoy the dish's vibrant flavors and creamy textures.
Step-by-Step Instructions
Cook the pasta according to the package instructions.
Add Pesto sauce and Ricotta cheese, mix it and heat it up.
Stir in the seasonings, pasta water and lemon juice.
Add the pasta to the sauce and toss well.
Top your creamy ricotta pasta with parmesan cheese and fresh basil. The pesto ricotta pasta goes with virtually everything but is especially nice with a refreshing salad. Sit back and enjoy collecting compliments.
Hint: If possible, grate your parmesan cheese fresh from a fresh block of parmesan instead of using pre-grated. You’ll taste the difference.
Substitutions
- Pesto Sauce: Instead of homemade pesto you can use store-bought pesto if short on time. And also you can swap basil pesto with spinach, arugula, or kale pesto for a unique twist.
- Ricotta Cheese: Replace with mascarpone or cream cheese for a richer, creamier texture. Use vegan ricotta or blended tofu for a plant-based alternative.
- Pasta: Any pasta works—try spaghetti, fusilli, or bowties for variety. For a gluten-free version, use your favorite gluten-free pasta.
- Parmesan Cheese: Swap with Pecorino Romano for a sharper flavor. Use nutritional yeast or vegan Parmesan for a dairy-free option.
Variations
- Chicken Pesto Ricotta Pasta - Toss in grilled chicken for a heartier meal.
- Vegetable Pesto and Ricotta Pasta - Mix in roasted cherry tomatoes, zucchini, or bell peppers for added color and flavor. Stir in spinach, kale, or arugula for a leafy green twist.
- Spicy - Add a pinch of cayenne or an extra dash of crushed red pepper flakes for a spicier kick.
- Chessy - Add shredded mozzarella or burrata for an extra creamy, cheesy layer.
Equipment
Large Pot: For boiling the pasta and reserving the starchy cooking water.
Colander: To drain the cooked pasta while keeping some pasta water aside.
Large Skillet or Pan: For preparing and mixing the pesto ricotta sauce with the pasta.
Measuring Cups and Spoons: To measure ingredients like ricotta, pesto, and pasta water accurately.
Storing Pesto Ricotta Pasta
The pasta will keep in the refrigerator for up to three days when placed in a sealed container. If reheating the dish on the stovetop, add a bit of water to help it retain moisture.
You can freeze your pesto ricotta pasta but be aware that the texture is likely to change. Due to ricotta’s moisture content, the moisture turns to ice, which changes the smoothness of the ricotta, and it will become drier and crumbly. Store the pesto ricotta sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat before tossing with fresh pasta.
Top Tips For Preparing Pasta with Ricotta and Pesto
- Reserving pasta water is important for the sauce. The starch in the water thickens the sauce to elevate the creaminess.
- Be sure to add salt to your water when preparing the pasta.
- Don’t disregard the lemon zest. It adds a lot to the dish.
- Don't overcook the pasta : Overcooking can make it mushy
FAQ
Yes! The pesto ricotta sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently and thin with pasta water when ready to use.
While penne is a classic choice, you can use any pasta, such as spaghetti, fettuccine, rigatoni, or even gluten-free varieties. Choose a shape that holds the sauce well.
Absolutely! Substitute ricotta with vegan ricotta or blended tofu, use a dairy-free pesto, and replace Parmesan with nutritional yeast or vegan Parmesan.
You can use warm vegetable or chicken broth as a substitute, though pasta water is ideal for its starchiness.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pesto Ricotta Pasta:
Easy Pesto Ricotta Pasta
Equipment
- Large Pot
- Colander
- Large Skillet
- Measuring cups and spoons
Ingredients
- 8 ounces dry penne pasta
- ½ cup pesto sauce homemade without pine nuts
- ½ cup full-fat ricotta cheese
- ¾ cup pasta cooking water
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ¼ cup shredded Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve ¾ cup of the pasta cooking water before draining the pasta.
- Heat a large skillet over low heat. Add the pesto sauce and warm it for about a minute, stirring gently.
- Add the ricotta cheese to the skillet and stir until the mixture is smooth and well combined.
- Gradually add the reserved pasta cooking water, a little at a time, stirring until the sauce reaches your desired consistency.
- Stir in the salt, garlic powder, crushed red pepper flakes, lemon zest, and lemon juice. Taste and adjust the seasoning if needed.
- Add the cooked penne pasta to the skillet with the sauce. Toss until the pasta is evenly coated.
- Divide the pasta among serving plates or bowls. Sprinkle with shredded Parmesan cheese and garnish with fresh basil leaves. Serve them while it's still hot to enjoy!
Notes
Nutrition
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