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Pesto Ricotta Pasta

Delicious Pesto Ricotta Pasta for Quick Comfort Food Nights

This Pesto Ricotta Pasta dish is a quick, satisfying, and flavorful option perfect for dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 10 ounces Dry Penne Pasta Any pasta shape that holds sauce well is a good alternative.
For the Sauce
  • 1 cup Pesto Sauce Homemade is best for freshness.
  • 15 ounces Full-Fat Ricotta Cheese Use blended tofu for a vegan option.
  • 3/4 cup Reserved Pasta Cooking Water Essential for sauce consistency.
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Garlic Powder Substitute with fresh minced garlic for stronger notes.
  • 1/4 teaspoon Crushed Red Pepper Flakes Adjust based on spice preference.
  • 1 each Fresh Lemon Zest
  • 2 tablespoons Fresh Lemon Juice Always opt for fresh.
For Serving
  • 1/2 cup Shredded Parmesan Cheese Freshly grated offers superior flavor.
  • 1/4 cup Fresh Basil Aromatic garnish.

Equipment

  • large pot
  • Skillet
  • Spatula

Method
 

Cooking Instructions
  1. Boil the pasta in salted water until al dente, about 10-12 minutes. Reserve ¾ cup cooking water, then drain.
  2. Warm the pesto in a skillet over low heat for about one minute.
  3. Incorporate the ricotta into the warmed pesto until smooth and creamy.
  4. Adjust the sauce consistency by gradually adding the reserved pasta water.
  5. Stir in salt, garlic powder, crushed red pepper flakes, lemon zest, and lemon juice; meld over low heat for a minute.
  6. Combine the drained pasta with the sauce, tossing for 2-3 minutes on low heat.
  7. Serve immediately with Parmesan cheese and basil on top.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 60gProtein: 16gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months. Reheat with reserved pasta water to maintain creaminess.

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