Simple Ricotta Pasta with artichokes, roasted red peppers, and capers, is a healthy, fast, and easy recipe that will become your savior on busy weeknights.
Trust me I’ve been there.
You have a lovely gourmet dinner planned (ahem, Red Wine Braised Short Ribs), the ingredients are purchased, and you’re looking forward to a fun night in the kitchen, but then life happens.
You get home and the dog got into the garbage, your kids need help with their homework, the laundry didn’t run, and your partner calls to say they’re stuck at work.
You need a plan B or else it’s takeout for the third time this week.
Cue the 20-minute ricotta pasta!
5 Star Review
“This recipe was SO good! My husband couldn’t get enough of it. We will definitely be making this again!”— Katie —
This healthy ricotta pasta is on regular rotation in our house because:
- This dreamboat of a dish is quick, easy, and comes together in a single pot (like these other One Pot Meals).
- It combines ingredients that require little-to-no prep work and you can keep stocked in your freezer or pantry for emergency last-minute dinners.
- Vegetarian ricotta pasta is healthy—low in fat and calories, but high in fiber, plant-based protein, and other nutrients.
It doesn’t get better than this (for another creamy pasta delight, check out Chicken Alfredo Bake).
How to Make Ricotta Pasta
One pot, a tub of ricotta, and veggies are all you need to get this healthy, simple, creamy ricotta pasta with whole wheat penne on your table in under 30 minutes.
- Pasta. Whole wheat pasta lends a subtle nuttiness to the pasta, along with extra fiber and whole grain goodness.
- Frozen Artichokes. While canned or marinated artichoke hearts are great for recipes like this Mediterranean Shrimp or Spinach Artichoke Mac and Cheese, I love using frozen artichokes in this simple recipe because it lets their natural flavors really shine. If you can’t find them, canned artichokes work too (see FAQs for tips).
- Ricotta. I always reach for part-ski ricotta when making this recipe. However, you could opt for low fat or whole milk ricotta if you prefer. Just don’t use fat free. It lacks the flavor and richness this creamy ricotta pasta demands.
- White Wine Vinegar. Lends a little acidity to balance the creamy ricotta.
- Roasted Red Peppers. Pair perfectly with the artichokes and make this dish taste like it’s straight from the Mediterranean (like this Italian Farro Salad).
- Capers. For a touch of salty, briny Italian flavor (as in this Italian Tuna Salad).
- Garlic + Dion Mustard. Gives this dish just the right amount of zip.
- Red Pepper Flakes. Adds a little spark of heat.
- Parsley. For freshness and color.
- Parmesan. To finish the dish with a final flourish of cheese because more cheese is always good when it involves pasta (e.g. Italian Mac and Cheese).
- Cook the pasta and frozen artichokes until tender.
- Drain and return the pasta and artichokes to the pot.
- Stir together the ricotta mixture.
- Add the ricotta to the pasta.
- Toss in the remaining ingredients. Stir and serve with Parmesan. ENJOY!
- Lemon Ricotta Pasta. Add 1 teaspoon of lemon zest to the ricotta mixture. Swap the vinegar for lemon juice. Squeeze lemon juice over the top if desired.
- Ricotta Pasta with Arugula. For another veggie boost, stir a few handfuls of arugula in with the red peppers, allowing the heat of the pasta to wilt the arugula. Combine with the above method for a Lemon Ricotta Pasta with Arugula.
- Tomato Ricotta Pasta. Stir in 1/3 cup diced sun-dried tomatoes.
- Ricotta Pasta with Shrimp. Saute 1 pound of peeled and deveined shrimp with olive oil and garlic. Stir into the pasta at the end, or serve along side (or, for a crispy version, serve with Air Fryer Shrimp).
To pair with the artichokes and creamy ricotta cheese, I suggest trying a Sauvignon Blanc, Pinot Grigio, or Chablis.
- To Store. This healthy ricotta pasta may be stored in an airtight container in the fridge for up to 5 days.
- To Freeze. Leftover ricotta pasta may be frozen for up to 2 months. Defrost overnight in the fridge before reheating.
- To Reheat. Warm on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Alternatively, you may also microwave until steaming.
If you are preparing this recipe with plans to freeze it, I recommend undercooking the pasta slightly. This will help the pasta not become mushy or overcooked once thawed and reheated.
Recommended Tools to Make this Recipe
- Large Pot. This one-pot meal is PACKED with healthy ingredients, thus, it requires one BIG pot to hold all of its yummy goodness.
- Colander. For draining the artichokes and al dente penne pasta.
- Mixing Bowl. For whipping up the perfectly seasoned herbed ricotta sauce.
With dinner salvaged, the laundry done, and algebra remastered you can now sit back, relax, and be happy that at least your dinner plans for tomorrow are covered.
And if life happens again at least there’s always Homemade Hamburger Helper.
Frequently Asked Questions
I find mine at Trader Joe’s but you can typically find them at most grocery stores in the frozen vegetable aisle. In a pinch, you could swap for canned or jarred artichoke hearts (packed in water NOT oil). If you make this swap, add them at the end with the roasted red peppers rather than with the boiling pasta.
Certainly. I love that this is a vegetarian ricotta pasta, but if you (or someone at your table) has to have meat with every meal, you could add Grilled Chicken Breast, Baked Salmon in Foil, or Baked Turkey Meatballs.
No. Similar to Grill Halloumi or queso blanco, ricotta doesn’t fully melt when warmed. However, its fat and liquid content keep the cheese moist and creamy when added to pasta.
- 1 package whole wheat penne pasta (12 ounces)
- 2 package frozen artichoke hearts (9 ounce packages) thawed
- 15 ounces part-skim ricotta cheese (OK to substitute low fat or even whole milk ricotta, but do not use fat free)
- 3 tablespoons white wine vinegar white balsamic vinegar, or champagne vinegar
- 2 tablespoon extra virgin olive oil
- 2 teaspoons minced garlic (about 4 cloves)
- 1 teaspoon dried basil
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 jar roasted red bell peppers (12 ounces) drained and thinly sliced
- 3 tablespoons capers rinsed and drained
- 1/2 cup chopped fresh parsley
- 1/4 cup freshly grated Parmesan cheese
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. With 2 minutes remaining in the pasta cook time, add artichoke hearts.
- Drain, then return the artichokes and pasta to the pot.
- Meanwhile, in a medium bowl, stir together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes.
- Pour the ricotta cheese mixture over pasta.
- Add sliced red peppers, capers, and parsley. Stir pasta gently to coat. Serve topped with Parmesan cheese.
- TO STORE: This healthy ricotta pasta may be stored in an airtight container in the fridge for up to 5 days.
- TO FREEZE: Leftover ricotta pasta may be frozen for up to 2 months. Defrost overnight in the fridge before reheating.
- TO REHEAT: Warm on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Alternatively, you may also microwave until steaming.
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