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–+ servings
a plate of ricotta pasta

Ricotta Pasta

4.72 From 14 reviews . Help us out! Review HERE.Help out & review HERE
This creamy ricotta pasta recipe is an easy weeknight dinner ready in just 20 minutes. Add your favorite veggies to make it your own!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 - 6 servings
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Ingredients
  

  • 1 (12-ounce) package whole wheat penne pasta
  • 2 (9-ounce) packages frozen artichoke hearts 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
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 (12-ounce jar) roasted red bell peppers drained and thinly sliced
  • 3 tablespoons capers rinsed and drained
  • ½ cup chopped fresh parsley
  • ¼ cup freshly grated Parmesan cheese

Instructions
 

  • 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.
    a pot of artichoke hearts in water
  • Drain, then return the artichokes and pasta to the pot.
    a pot of cooked pasta and artichokes
  • Meanwhile, in a medium bowl, stir together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes.
    creamy ricotta cheese in a mixing bowl with herbs and spices
  • Pour the ricotta cheese mixture over pasta.
    a pot with cooked pasta, herbed ricotta, and artichokes
  • Add sliced red peppers, capers, and parsley. Stir pasta gently to coat. Serve topped with Parmesan cheese.
    a saucepan with cooked pasta, ricotta sauce, and cooked whole wheat pasta

Notes

  • 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.

Nutrition

Serving: 1(of 4)Calories: 306kcalCarbohydrates: 20gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 38mgPotassium: 616mgFiber: 6gSugar: 1gVitamin A: 1797IUVitamin C: 56mgCalcium: 440mgIron: 3mg
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