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Ricotta Pasta Recipes For Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

ricotta-pasta-recipes-for-dinner

What is Ricotta?

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Real ricotta cheese is made by reheating the whey left over from cheesemaking. Most of us at home don't have easy access to a large supply of whey.

Traditionally, ricotta is made by heating the whey leftover from other cheese-making projects (those made by using starter cultures and rennet).

ricotta-pasta-recipes-for-dinner

Easy Tomato and Ricotta Pasta Recipe

Ingredients:

Vegetarian

Produce
1 small bunch: Basil, fresh leaves
1 pinch: Chili flakes
2: Garlic cloves, large
1/2 tsp: Oregano
1 can: Tomatoes

Pasta & grains
8 oz: Short pasta shapes

Baking & spices
1/4 tsp: Black pepper, freshly ground
1/2 tsp: Paprika
3/4 tsp: Salt, fine

Oils & vinegars
1 tbsp: Olive oil

Dairy
1/3 cup: Parmesan, grated
1/2 cup: Ricotta

Liquids
1 3/4 cups: Water, hot

Instructions:

  • In a large pot or Dutch oven, warm the olive oil then add garlic, paprika and oregano. Saute' for about 45 seconds until fragrant.
  • Add the tomatoes, hot water, salt, pepper, the pasta, give a good stir and bring to the boil.
  • Reduce the heat to medium, cover with a lid and let it cook. Stir every 3-4 minutes and keep an eye on the amount of liquid. It might look a lot at first, but magically the pasta will absorb it by the end of the cooking time. But if at some point you think it needs more, just add a little bit of hot water. When the pasta is still being cooked, add the shredded basil leaves and give a good stir. Then finish with ricotta and parmesan cheese, stir to combine and serve immediately with extra parmesan cheese, some chopped cilantro if you wish, and a good pinch of chili flakes.
ricotta-pasta-recipes-for-dinner

Lemon and Spinach Ricotta Pasta Recipe

Ingredients:

Vegetarian

Produce
8 oz: Baby spinach, fresh
1: Garlic clove
3: Lemon, wedges
1: Unwaxed lemon, zest and juice

Pasta & grains
1/2 lb: Pasta

Baking & spices
1: Salt and black pepper

Oils & vinegars
1 tbsp: Olive oil, extra virgin

Scroll to Continue

Dairy
1/3 cup: Parmesan cheese, grated
1 cup: Whole-milk ricotta

Instructions:

  • In a large pot of boiling salted water, cook pasta according to package directions until cooked perfectly. Meanwhile, make the ricotta sauce.
  • In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined and taste the seasoning. In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot.
  • Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired.

Lemon Flavored Ricotta Pasta Recipe

Ingredients:

Vegetarian

Produce
2 tsp: Lemon, zest

Condiments
2 tbsp: Lemon juice

Pasta & grains
1/2 lb: Fettuccine

Baking & spices
1: Black pepper, freshly cracked
1: Kosher salt

Dairy
4 tbsp: Butter
3/4 cup: Parmesan cheese
1 cup: Whole-milk ricotta cheese

Instructions:

  • Bring a large pot of water to a boil. Add a heaping amount of salt. Drop the fettuccine into the water and stir well. Cook for 1 minute less than the package’s instructions.
  • When the pasta has about 3 minutes left of cooking, heat a 12” stainless steel skillet over medium heat. Add the butter and let melt. Continue to cook the butter until browned and fragrant. Stir in the lemon zest. Cook for another few seconds. Retrieve 1 cup of pasta water from the pot and add it to the skillet (reserve about half cup more on the side). Drain the pasta and add it to the sauce. Stir well to coat.
  • Gradually add the parmesan cheese, stirring continuously for about 1 minute to fully incorporate the cheese and allow the sauce to cling to the pasta. Lastly, stir in the lemon juice. Season with salt to taste.
  • Add the ricotta cheese to a small bowl and season with a pinch of salt. Whisk until smooth. Spread the ricotta onto a large plate. Pour the pasta over top. Garnish with any extra lemon zest, more parmesan, and lots of freshly cracked black pepper.

Ricotta and Lemon Pasta Recipe

Ingredients:

Vegetarian

Produce
1/3 cup: Basil, fresh
1 tbsp: Lemon

Condiments
1/2 cup: Lemon juice, fresh

Pasta & grains
1 lb: Spaghetti, dried

Baking & spices
1/2 tsp: Black pepper, freshly ground
3/4 tsp: Salt

Oils & vinegars
2/3 cup: Olive oil

Dairy
2/3 cup: Parmesan cheese

1/3 cup: Ricotta cheese

Instructions:

  • In a large bowl, whisk the oil, Parmesan cheese, ricotta cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.
ricotta-pasta-recipes-for-dinner

Arugula and Lemon Ricotta Pasta Recipe

Ingredients:

Vegetarian

Produce
2 cups: Arugula
1: Basil
1: Chili flakes
1 tbsp: Lemon, zest

Condiments
1/4 cup: Lemon juice from

Pasta & grains
1 lb: Short pasta

Oils & vinegars
1: Olive oil

Dairy
1 cup: Parmesan or pecorino
1 cup: Whole-milk ricotta

Instructions:

  • Cook pasta according to package instructions until al dente, reserving 1 cup of cooking water. Drain pasta and set aside.
  • Make the sauce in the same pot: add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir until well combined. Stir or whisk in ½ cup of pasta water until smooth.
  • Add the pasta and stir vigorously until the noodles are well coated adding more pasta water to loosen up the sauce as needed for a smooth sauce. Stir in the arugula. Serve immediately and top with remaining sauce from pan and a drizzle of olive oil. Serve with extra parmesan, red-pepper flakes and torn basil, if using and extra lemon wedges on the side.

Eggplant and Ricotta Pasta Recipe

Ingredients:

Vegetarian

Produce
1: Eggplant
3: Garlic cloves
1: Shallot
250 ml: Tomatoes

Pasta & grains
250 g: Pasta

Baking & spices
1 tsp: Paprika, smoked
1/2 tsp: Red pepper flakes
1: Sea salt + black pepper

Oils & vinegars
220 g: Sun dried tomatoes with oil

Dairy
150 g: Ricotta

Instructions:

  • Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
  • Heat 5 tbsp oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Add eggplant, sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes. Add the tomato puree and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.
  • Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated, and cook until heated through and the flavors melt, for about 1 minute. Serve.

Peas Ricotta Pasta Recipe

Ingredients:

Produce
3 cloves: Garlic
1: Lemon, zest of
2 cups: Peas, frozen
1/4 cup: Shallots

Canned goods
1 cup: Chicken broth

Condiments
1 tbsp: Lemon juice

Pasta & grains
1 lb: Short cut pasta

Baking & spices
1/4 tsp: Pepper
1/4 tsp: Salt

Oils & vinegars
1 tbsp: Olive oil

Dairy
1 tbsp: Butter
1 cup: Parmesan cheese, grated
1 container: Ricotta cheese

Instructions:

  • Cook pasta 1 minutes less than package directions.
  • While the pasta cooks heat olive oil in a skillet over medium heat, add butter, shallots, garlic, salt, and pepper; cook for 3 minutes. Add broth and reduce heat to medium-low, add peas and cook for 3 minutes. Sitr in Ricotta and mix until well incorporated, Add lemon juice and zest.
  • Mix sauce with pasta and Parmesan cheese.
ricotta-pasta-recipes-for-dinner

Creamy Ricotta Pasta Recipe

Ingredients:

Meat
1 cup: Pancetta, smoked

Produce
1 clove: Garlic
1 tbsp: Oregano, dried
1 1/4 cups: Tomatoes

Pasta & grains
14 1/8 oz: Penne pasta

Baking & spices
1 pinch: Salt and pepper

Dairy
2/3 oz: Parmesan plus
1/4 cup: Ricotta

Beer, wine & spirits
1/4 cup: Red wine

Liquids
1/3 cup: Reserved pasta water

Instructions:

  • Bring a large pot of salted water to the boil and cook the penne pasta according to packet instructions.
  • Add the pancetta to a large pan and fry for 1-2 minutes until it starts to brown. There should be enough oil in the pan from the pancetta at this point but if not add ½ tablespoon olive oil.
  • Add the garlic and oregano and fry for 30 seconds then add the red wine and reduce for 1 minute. Add the passata and ⅓ cup (125ml) of reserved pasta water. Cook the sauce for 3-4 minutes until it has reduced then turn off the heat. Season with salt and pepper. Add the ricotta and parmesan and stir until completely combined with the tomato. Place back on the heat and add roughly 3-4 tablespoon of the pasta water. Add the drained pasta and toss until completely coated in the sauce. Top with an extra dollop of ricotta and sprinkling of pepper if desired.

Creamy Spinach Ricotta Pasta Recipe

Ingredients:

Vegetarian

Produce
6 oz: Baby spinach
2: Garlic cloves
1 tbsp: Lemon, zest

Condiments
2 tbsp: Lemon juice, fresh

Pasta & grains
1 lb: Pasta

Baking & spices
1/2 tsp: Italian seasoning
1/2 tsp: Pepper, cracked
1/2 tsp: Sea salt

Oils & vinegars
1/3 cup: Olive oil

Dairy
2/3: Parmesan, grated
15 oz: Whole milk ricotta cheese

Liquids
1 cup: Reserved pasta water

Instructions:

  • Bring a large pot of water to a boil and cook pasta according to package instructions until al dente.
  • While pasta boils, whisk together ricotta, olive oil, lemon juice, lemon zest, garlic, italian seasoning, salt and pepper to combine. Set aside.
  • Before draining the pasta, scoop about 1 ½ to 2 cups of the pasta water and reserve for the lemon ricotta sauce. Drain the pasta in a large colander and toss with spinach to wilt. Set aside. Add the ricotta mixture and one cup of the pasta water to the pot used to boil the pasta over medium low heat. Stir until smooth and creamy, slowly adding more water to desired thickness. Add the pasta and spinach into the pot and toss well to coat the pasta evenly. Make any adjustments to seasoning and remove from heat. Serve with freshly grated parmesan and chopped parsley or basil on top.

Easy And Creamy Ricotta Pasta Recipe

Ingredients:

Vegetarian

Produce
1: Basil
1: Lemon, Zest and juice of

Pasta & grains
1 lb: Bucatini or spaghetti

Baking & spices
1: Black pepper, Freshly ground
1: Kosher salt
1 Pinch: Red pepper flakes

Oils & vinegars
1/2 cup: Olive oil, extra-virgin

Dairy
1/2 cup: Pecorino or parmesan
1 cup: Ricotta

Instructions:

  • In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining. Return to pot.
  • In a medium bowl, stir together ricotta, Pecorino, oil, and lemon zest and juice. Season with salt, pepper, and red pepper flakes. Add mixture to pasta along with 1/4 cup reserved pasta water and toss, adding more pasta water as needed to coat the noodles. Top with basil, Pecorino, and a drizzle of oil. Serve immediately.

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