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A large bowl with ricotta pesto pasta with fresh basil, parmesan cheese and three lemon slices.

Pesto Ricotta Pasta

This easy weeknight pasta recipe includes creamy ricotta pesto sauce with a touch of lemon and parmesan cheese for a simple yet satisfying meal.
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Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 361 kcal

Ingredients
  

  • 1 lb short-cut dried pasta
  • 1 cup full-fat ricotta
  • 1 cup pesto (store bought or homemade)
  • ½ cup Parmesan cheese freshly grated
  • 1 tablespoon lemon juice freshly squeezed
  • zest from one lemon
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
  • While the pasta cooks, combine the ricotta, pesto, parmesan cheese, and lemon zest in a large bowl.
  • Reserve one cup of pasta water, drain it once it is al dente, and return it to the pot. Add the ricotta pesto and cheese mixture and stir to combine.
  • If the sauce is too thick, add a ¼th cup of the reserved pasta water at a time and stir to combine until you reach your desired consistency. Garnish with more parmesan cheese and serve immediately.

Nutrition

Calories: 361kcalCarbohydrates: 42.7gProtein: 16.5gFat: 14.4gSaturated Fat: 6.7gCholesterol: 30mgSodium: 208mgPotassium: 42mgFiber: 2.3gSugar: 2.1gCalcium: 279mg
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