Pesto Ricotta Pasta
This Pesto Ricotta Pasta is creamy, flavorful, and so easy to make for a quick weeknight dinner. Ricotta and pesto come together for a rich pasta sauce without heavy cream, making this a simple vegetarian pasta recipe that feels a little special. Great for busy nights, casual entertaining, or when you need an easy comfort food dinner everyone will love.
Servings: 4
Calories: 203kcal
Ingredients
- 12 oz pasta penne, rigatoni, or spaghetti work well
- ¾ cup whole milk ricotta cheese
- ½ cup basil pesto store-bought or homemade
- ¼ cup reserved pasta water more as needed
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- ½ cup grape tomatoes quartered
- 1 cup baby spinach chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain.
- In a bowl, whisk together ricotta, pesto, olive oil, and Parmesan until smooth.
- Add the hot pasta to a large bowl. Toss with the tomatoes and spinach. Then, add the sauce and toss to coat. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Season with salt and black pepper to taste.
Notes
- Reserve at least 1 cup of pasta water before draining for the smoothest sauce.
- Stir the ricotta and pesto together before adding to the pasta so the sauce blends evenly.
- Finish with extra Parmesan or toasted pine nuts for texture.
Nutrition
Calories: 203kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 809mg | Potassium: 350mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1906IU | Vitamin C: 11mg | Calcium: 126mg | Iron: 1mg