Ricotta Pasta {Easy, Creamy and Healthy} – WellPlated.com


simple ricotta cheese Paired with artichokes, roasted red peppers, and capers, it’s a healthy, quick, and easy recipe that will be a lifesaver for your busy weeknights.

Creamy Ricotta Pasta on a Plate

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Hold him down!0

Trust me, I’ve been there.

You planned a delicious dinner (ahem, Red Wine Braised Pork Ribs), the ingredients are purchased and you look forward to a fun evening in the kitchen, but then life happens.

You come home, the dog has fallen into the trash, your kids need help with their homework, the laundry isn’t running, and your partner calls to say they’re stuck at work.

You need a plan B or takeaway for the third time this week.

Tip 20 Minute Ricotta Pasta!

One Pot or Ricotta Pasta with Red Peppers and Artichokes

5 star review

“This recipe is so good! My husband can’t get enough of it. We will definitely make it again!”

— Katie —

This healthy ricotta pasta has a regular rotation in our house because:

  • The dream boat of this recipe is quick, easy, and in one pot (like other one pot meal).
  • It combines ingredients that require little prep, and you can store them in the refrigerator or pantry for an emergency dinner when you need them.
  • Vegan ricotta pasta is healthy—low in fat and calories, but high in fiber, plant-based protein, and other nutrients.

It doesn’t get any better (for another creamy pasta delight, check out Alfredo Grilled Chicken).

One plate of healthy ricotta and spinach pasta

How to Make Ricotta Pasta

With just one pot, bucket of ricotta, and vegetables, you can have this healthy, easy, creamy ricotta pasta and whole-wheat pasta on the table in 30 minutes.


these ingredients

  • spaghetti. Whole-grain pasta brings a subtle nutty flavor to pasta, as well as extra fiber and the goodness of whole grains.

Alternative Tips

You can use any quick pasta you like for this recipe. Ricotta pasta with shells, rigatoni or ziti are equally great.

  • frozen artichokes. While canned or pickled artichoke hearts are great for a recipe like this Mediterranean Shrimp or Spinach Artichoke Macaroni and Cheese, I love using frozen artichokes in this easy recipe because it allows their natural flavor to really shine. If you can’t find them, canned artichokes will work too (see the FAQ for tips).
  • curd. I always have half-ski ricotta when making this recipe. However, you can opt for low-fat or full-fat ricotta if you prefer. Just don’t use fat free. It lacks the flavor and richness that this creamy ricotta pasta needs.

Diet Instructions

Vegan cheeses have come a long way in recent years. If you want to try making vegan ricotta pasta, try swapping out traditional ricotta for your favorite store-bought or homemade variety.

  • white wine vinegar. Lend small Acidity Balanced Creamy Ricotta.

Alternative Tips

If you don’t have white wine vinegar in your pantry, you can substitute white balsamic vinegar, champagne vinegar, or lemon juice.

  • roasted red peppers. Pairs perfectly with artichokes and makes the dish taste like it’s straight from the Mediterranean (like this Italian Farro Salad).
  • capers. For a taste of salty Italian flavors (as in this Italian Tuna Salad).

Alternative Tips

Don’t have any capers on hand? Try switching to an equal amount of chopped green olives (Castelvetrano olives are my personal favorite).

  • garlic + Dion mustard. Give the dish just the right amount of zip.
  • red pepper flakes. Added a little thermal spark.
  • coriander. For freshness and color.
  • parmesan cheese. Finish the dish with cheese at the end because more cheese is always good when it comes to pasta (eg. Italian Macaroni and Cheese).
A photo of a white plate with low-fat ricotta pasta

direction

A pot of artichoke hearts in water
  1. Cook pasta and frozen artichokes until tender.
One-Pot Cooked Pasta and Artichokes
  1. Drain and return the pasta and artichokes to the pot.
Creamy ricotta cheese in a mixing bowl with herbs and spices
  1. Stir together the ricotta cheese mixture.
One-Pot Cooked Pasta, Herb Ricotta, and Artichokes
  1. Add ricotta cheese to pasta.
Pan with cooked pasta, ricotta and cooked whole wheat pasta
  1. Add remaining ingredients. Stir and serve with Parmesan cheese. Please enjoy!

recipe changes

  • Lemony Ricotta Pasta. Add 1 teaspoon lemon zest to the ricotta mixture. Swap the vinegar for lemon juice. Squeeze lemon juice on top if desired.
  • Arugula Ricotta Pasta. To boost the vegetable content, toss a few handfuls of arugula with the red pepper and let the heat of the pasta wilt the arugula.Combine the above methods to get a Arugula Lemon Ricotta Pasta.
  • Tomato Ricotta Pasta. Add 1/3 cup sun-dried diced tomatoes.
  • Ricotta Pasta with Shrimp. Saute 1 pound peeled and deveined shrimp in olive oil and garlic. Toss in pasta at the end, or eat as you go (or, for a crispy version, serve with air fryer shrimp).

wine pairing

With artichokes and creamy ricotta, I recommend trying Sauvignon Blanc, Pinot Gris or Chablis.

storage tips

  • storage. This healthy ricotta pasta can be stored in an airtight container in the refrigerator for up to 5 days.
  • freeze. Leftover ricotta pasta can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • reheat. On the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Alternatively, you can microwave it until steamed.

storage tips

If you are preparing this recipe and plan to freeze it, I recommend slightly cooking the pasta. This will help the pasta not become mushy or overcooked after thawing and reheating.

what to serve with ricotta cheese

Recommended tools for making this recipe

  • cauldron. This one-pot meal contains healthy ingredients, so it needs a big pot to hold all its goodness.
  • filter. For draining artichokes and chewy macaroni.
  • mixing bowl. For whipping a perfectly seasoned vanilla ricotta sauce.

The best pasta pans

This 12-quart pasta pot is perfect for preparing large batches of pasta, soups, stock, and more. 3-layer stainless steel conducts heat evenly.

Creamy Ricotta Pasta on a Plate

did you make this recipe?

Let me know what you think!

Let me know you like this recipe by leaving a rating in the comments below.

After salvaging dinner, doing laundry, and re-mastering algebra, you can now sit back and be happy At least Your dinner plans for tomorrow are already included.

if life happens again at least always Homemade Hamburger Helper.

Frequently Asked Questions

Where can you buy frozen artichokes?

I found mine at Trader Joe’s, but you can usually find them in most grocery stores in the frozen vegetable aisle.In a pinch, you Can Switch to canned or canned artichoke hearts (in water instead of oil). If you make this swap, add roasted red peppers at the end instead of cooking the pasta.

Will the ricotta melt?

no.similar to BBQ halloumi Or queso blanco, where the ricotta doesn’t melt completely when heated. However, its fat and liquid content keeps the cheese moist and creamy when added to pasta.

  • 1 pack Whole Wheat Macaroni (12 oz)
  • 2 pack Frozen Artichoke Hearts (9 oz package) thawed
  • 15 ounce Part-skim ricotta cheese (can be substituted for low-fat or even full-fat ricotta, but don’t use fat-free)
  • 3 spoon white wine vinegar white balsamic or champagne vinegar
  • 2 spoon Extra virgin olive oil
  • 2 teaspoon minced garlic (about 4 petals)
  • 1 teaspoon dried basil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 Can Roasted Red Bell Peppers (12 ounces) drained and thinly sliced
  • 3 spoon capers rinse and drain
  • 1/2 Cup chopped fresh parsley
  • 1/4 Cup freshly grated parmesan cheese

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions. With 2 minutes left in the pasta cooking time, add the artichoke hearts.

  • Drain, then return the artichokes and pasta to the pot.

  • Meanwhile, in a medium bowl, whisk together ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes.

  • Pour the ricotta mixture over the pasta.

  • Add chopped red peppers, capers, and parsley. Gently toss pasta to coat. Serve with parmesan cheese.

  • storage: This healthy ricotta pasta will keep for up to 5 days in an airtight container in the refrigerator.
  • freeze: Leftover ricotta pasta can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • reheat: Heat on the stovetop over medium heat and place in a covered pot with a lid, stirring occasionally, until heated through. Alternatively, you can microwave it until steamed.

Serve: 1(4 in total)Calories: 306kcalcarbohydrate: 20Gprotein: 19Gfat: 18GSaturated fat: 7GPolyunsaturated Fats: 1GMonounsaturated Fats: 8Gcholesterol: 38mgPotassium: 616mgfiber: 6Gsugar: 1GVitamin A: 1797IUVitamin C: 56mgcalcium: 440mgiron: 3mg

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