Creamy, fresh, and super simple, this 20-minute Pesto Pasta with Ricotta Cheese skips the heavy cream but still delivers a silky, light sauce for an easy weeknight meal that’s bright, herby, family-friendly, and just fancy enough to beat your usual weeknight go-tos.
Creamy Pesto Ricotta Pasta
This ridiculously easy Pesto Ricotta Pasta recipe skips the heavy cream but still delivers a silky, light flavor, and satisfyingly delicious meal. Perfect for busy nights, it’s made with simple ingredients, easy to customize, and delivers that fresh, herby, creamy bite you want without being overly rich or heavy.
The ricotta melts seamlessly into the pesto, creating a smooth, creamy coating that clings to every strand of pasta for the perfect bite every time.
Like my creamy Ricotta Mac and Cheese and Pesto Chicken Orzo, this creamy pesto ricotta pasta is family-friendly, comes together in just 20 minutes, and feels a little fancy without any extra effort.
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Ingredient notes
You only need 5 simple ingredients to make this dish!
- Pasta - you can use pappardelle, fettuccine, or your favorite shape
- Ricotta cheese - whole milk ricotta is best
- Basil pesto - check out my Homemade Pesto Recipe or use your favorite store-bought pesto
- Cheese - freshly grated parmesan or pecorino romano
- Lemon juice - freshly squeezed
See recipe card for quantities.
Instructions
- Step 1: Mix together ricotta, pesto, grated parmesan cheese and lemon juice in a medium bowl.
- Step 2: Transfer the pesto mixture into a large skillet and turn the heat to low. Loosen the pesto sauce by stirring in 2 tablespoons of the pasta water.
- Step 3: Boil and drain pasta; then transfer into the creamy pesto sauce.
- Step 4: Stir everything together until the pasta is fully coated.
- Step 5: Serve immediately with more grated parmesan cheese, fresh herbs like basil and oregano, black pepper, and a squeeze of fresh lemon juice or sprinkle of lemon zest, if desired.
Storage and Reheating Tips
Store leftovers in the refrigerator for 3-4 days. The sauce will thicken in the fridge as the fat and protein in the cheese firms up and the pasta starch sets. Just loosen it with a splash of water or milk when reheating.
Reheat on the stovetop over medium-low or in the microwave at about 85% power (medium - medium high).
Variations and Substitutions
- Add protein - grilled chicken, shrimp or salmon
- Add vegetables - peas or spinach or roasted cherry tomatoes
- Enhance your pasta - use whole wheat or chickpea pasta for extra fiber, protein pasta for extra protein or gluten-free pasta if needed
- You can also garnish with red pepper flakes if you like a little heat
Tips For The Best Creamy Texture
- Don’t skip pasta water to thin the sauce a little. Adjust consistency gradually. If you want thinner sauce, add more boiling pasta water one tablespoon at a time.
- Stir the pesto before using. It loosens the sauce and helps it cling to whatever pasta shape you use.
- Use low heat when making the sauce so the ricotta doesn’t split in the pan.
What Pasta Works Best with Pesto?
Wide noodles like pappardelle or fettuccine work best because they hold the creamy pesto ricotta sauce better. Also, short pasta with ridges such as fusilli, rigatoni, or penne are great. But feel free to use any of your favorites.
What to Serve with Ricotta Pesto Pasta
- Sauteed or roasted veggies like zucchini or asparagus go great with this dish.
- A side salad with some Creamy Italian Dressing or this La Scala Chopped Salad.
- Garlic bread or knots.
More healthy pasta recipes
Recipe
Ricotta Pesto Pasta
Ingredients
- 12 oz pasta pappardelle, fetuccine or your favorite shape
- 1 cup ricotta cheese whole milk
- ½ cup basil pesto homemade or storebought
- ⅓ cup grated parmesan cheese or pecorino romano, plus more for serving
- 1 tablespoon fresh lemon juice
- ¼ - ⅓ cup reserved pasta water
- fresh basil leaves, salt and pepper, fresh basil leaves for serving
Instructions
- Bring a large pot of water to a boil and add 1-2 tablespoon salt. Boil the pasta according to package instructions.
- Reserve ½-1 cup of pasta boiling water towards the end of cooking time. Set aside.
- While the pasta is cooking, make the sauce. In a medium box mix together ricotta, pesto, grated parmesan cheese and lemon juice.
- Transfer the pesto mixture into a large skillet and turn the burner to low.
- Loosen the sauce with 2 tablespoons of pasta boiling water and stir it in.
- Transfer the boiled drain pasta into the sauce and stir everything together until the pasta is fuly coated.
- If you want thinner sauce, add more pasta boiling water, 1 tablespoon at a time.
- Serve immediately with more grated parmesan cheese, fresh basil leaves, salt and pepper, and a squeeze of fresh lemon juice, if deired. Lemon zest works, too!
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Rhonda says
How have I never had pesto and ricotta together before so under-rated! My whole family loved it.
Mia says
I love this easy way to include ricotta in a meal without noticing it's there. A great pasta recipe!
Lilly says
This came out so creamy and fresh without feeling heavy. The pesto and ricotta make it such an easy, cozy weeknight pasta!
Leon says
This is so good! I loved the flavor as-is, but then I added some chicken to make it a full meal.
Leelah says
This was so yummy! I love the richness without it being too heavy.