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. When 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! Makes weeknight meals a breeze! 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.
The Ingredients
Pasta. Whole wheat pasta lends a subtle nuttiness to the pasta, along with extra fiber and whole grain goodness.
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. *Could use fresh basil leaves as well.Parmesan. To finish this easy pasta dish with a final flourish of cheese because more cheese is always good when it involves pasta (e.g. Italian Mac and Cheese). Parmigiano-Reggiano is pretty popular for freshly grated Parmesan but you can also use Pecorino Romano.
The Directions
Storage Tips
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 leftovers 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.
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.
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