Easy Ricotta Pesto Pasta
This ricotta pesto pasta is a simple, yet delicious meal that uses only three main ingredients and comes together in minutes. It has the perfect combination of creamy textures and vibrant flavors with minimal prep, making it ideal for busy weeknights or when you just need a quick pasta fix. Sometimes, less really is more in the kitchen.
Servings: 2
Calories: 635kcal
Ingredients
- 8 oz Rigatoni pasta, or another short shaped pasta (½ lb)
- 1 cup whole milk ricotta cheese
- ½ cup pesto
- salt to taste
- grated parmesan cheese (optional) for serving
Instructions
- Bring a large pot of water to a rolling boil. Season liberally with salt. Add the pasta, stir and cook until al dente, according to package directions .
- Add ricotta and 1 cup of pasta cooking water to a large sauté pan over medium heat and whisk until combined.
- Reserve another cup of pasta cooking water and set it aside, then drain the pasta when it's al dente and add it to the pan.
- Toss the pasta with the ricotta until it's fully coated, then add the pesto, turn off the heat and continue tossing until the pesto is completely mixed in. Add more pasta water a little bit as needed to loosen the sauce.
- Taste and add more salt if needed, then spoon into dishes and serve with extra grated parm on the side.
Nutrition
Calories: 635kcal | Carbohydrates: 44g | Protein: 24g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 685mg | Potassium: 180mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1802IU | Calcium: 364mg | Iron: 2mg
