Pesto Ricotta Pasta
Oh friend, this Creamy Pesto Ricotta Pasta is the kind of dinner I lean on when life is busy (which is basically always). It’s creamy, fresh, and full of flavor, but it comes together with simple ingredients and hardly any effort. We’re talking pantry pasta meets fresh summer vibes, and I am here for it.
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I started making this on nights when I needed something fast but still wanted it to feel a little special. The ricotta makes it extra creamy without feeling heavy, and that pesto? It just wraps everything up in the prettiest green, herby sauce. My kids actually eat the spinach in this one without complaining, so that’s a win in my book.
If you love easy pasta dinners like this, you’ve got to try my Slow Cooker Chicken Corn Chowder, Baked Rotini, or my Steakhouse Pasta. They’re all weeknight lifesavers around here.
Why You’ll Love This Recipe
- Quick Weeknight Dinner: It’s ready in about 20 minutes from start to finish.
- Creamy Without Heavy Cream: The ricotta makes it rich and silky without weighing it down.
- Budget-Friendly Ingredients: Simple pantry staples and a few fresh add-ins keep this affordable.
- Easy to Customize: Add protein, switch up the pasta, or toss in extra veggies.
Ingredients
Pesto Ricotta Pasta
Equipment
- large pot
- colander
- Mixing Bowl
- whisk
- Large serving bowl
- measuring cups and spoons
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
- Cook pasta just until al dente for the best texture.
- Whisk the ricotta mixture until completely smooth before adding to pasta.
- Toss everything while the pasta is still hot so the sauce melts beautifully.
- Adjust sauce consistency with small splashes of reserved pasta water.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce. Freezing:
I don’t recommend freezing this one—the ricotta sauce can change texture once thawed.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Salt your pasta water generously. It should taste like the ocean—this is your first layer of flavor.
- Don’t skip reserving the pasta water. That starchy liquid helps create a smooth, glossy sauce.
- Toss the spinach in while the pasta is hot so it wilts perfectly without overcooking.
- Add the pasta water a little at a time so you don’t thin the sauce too much.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely. Penne, rigatoni, or spaghetti all work great. Use what you have on hand.
Cook it until al dente—it should be tender but still have a slight bite in the center.
The pesto is key for flavor, but you could substitute a little fresh basil, garlic, olive oil, and extra Parmesan in a pinch.
Just add a little more reserved pasta water and toss until it loosens up to your liking.
