Pesto Ricotta Pasta
This Pesto Ricotta Pasta recipe is light, creamy, flavorful, and packed with vegetarian protein! A fantastic pantry staple weeknight dinner, and great to meal prep for the week.
Servings: 8
Calories: 388kcal
Ingredients
- 1 lb linguine use gluten free if needed, reserve 2 cups cooking water
- 2 cups ricotta cheese
- 1 cup pesto see note below for 5-minute pesto recipes!
- 1 lemon juiced
- 1 bunch fresh parsley
- 2/3 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Crushed Red Pepper Flakes
Instructions
- Cook the Pasta. I used linguine, but whatever pasta shape you choose to use, just cook it to package instructions. Reserve 2 cups of the cooking water to use later in the sauce. Drain the rest of the water, and set pasta aside.
- Place the pot with the drained pasta back on the stove and simmer over low heat. To the drained pasta, add the ricotta, pesto, parsley, and lemon juice. Slowly stir in 1 cup of the pasta cooking liquid to thin the sauce as desired. Add more water if you want a thinner sauce. Add salt and pepper and chili flakes.
- Taste, and adjust seasonings if needed. Serve with garlic knots and a side salad.
Notes
5-Minute Pesto Recipes
For this recipe you can use homemade or store-bought pesto. Here are a few of my favorite pesto recipes that I have on this site! Kale Pesto with Walnuts Pasta Recipe (Vegetarian, Gluten Free) Pumpkin Seed Pesto Recipe Honey Walnut Pesto Recipe (Gluten Free, Vegetarian) Beet Green Pesto Recipe (Vegan, Gluten Free) Balsamic Pesto Sauce (Vegan, Gluten Free, Dairy Free)Nutrition
Calories: 388kcal | Carbohydrates: 50g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 543mg | Potassium: 269mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1505IU | Vitamin C: 24mg | Calcium: 207mg | Iron: 2mg