Go Back Email Link
–+ servings
A bowl of penne pasta mixed with spinach, cherry tomatoes, grated cheese, and a creamy sauce, garnished with extra tomatoes.
Print Recipe
No ratings yet

Pesto Ricotta Pasta

This Creamy Pesto Ricotta Pasta is an easy 20-minute dinner made with tender pasta, creamy ricotta, fresh pesto, spinach, and juicy tomatoes. It’s simple, budget-friendly, and perfect for busy weeknights
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 579kcal
Author: Wendy

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.
    A glass bowl of cooked penne pasta is on a white surface, surrounded by bowls of cherry tomatoes, fresh basil, milk, and a creamy herb sauce.
  • In a bowl, whisk together ricotta, pesto, olive oil, and Parmesan until smooth.
    A glass bowl containing shredded cheese, pesto, and a white spatula on a white surface.
  • 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.
    A glass bowl contains uncooked penne pasta, chopped spinach, and halved cherry tomatoes. Nearby are a measuring cup with liquid and a bowl with a white and green sauce.
  • Season with salt and black pepper to taste.
    Penne pasta mixed with spinach, cherry tomatoes, pesto, and grated cheese in a clear glass bowl with a white spoon.

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.

Nutrition

Serving: 1Serving | Calories: 579kcal | Carbohydrates: 69g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 451mg | Potassium: 336mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1744IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 2mg