Creamy Ricotta Pasta – Quick & Easy Italian Dinner

Looking for a fast, flavorful, and satisfying pasta dish that feels indulgent but comes together in minutes? This Creamy Ricotta Pasta is the answer. Made with simple pantry ingredients like pasta, ricotta cheese, garlic, and lemon, this recipe is light, velvety, and packed with fresh flavor—ready in just 15 minutes.

Whether you’re cooking for one or feeding a family, this recipe is perfect for busy weeknights when you want something comforting without spending hours in the kitchen.

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What Is Creamy Ricotta Pasta?

Creamy Ricotta Pasta is a quick-cooked pasta dish tossed in a smooth sauce made primarily from ricotta cheese, olive oil, garlic, and seasonings. Unlike traditional heavy cream sauces, ricotta offers a lighter, fresher take on creamy pasta.

It’s:

• Mild and creamy with a subtle tang

• Rich in protein and calcium

• Ready in one pot, in 15 minutes or less

• Easily customized with herbs, lemon zest, or vegetables

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Ingredients Overview

Let’s break down the short and simple ingredient list that delivers maximum flavor with minimal effort:

Pasta

Choose a short pasta shape that holds onto the creamy sauce well:

• Rigatoni, penne, shells, fusilli, or orecchiette

• Use whole wheat or gluten-free if needed

• Cook until al dente and reserve some pasta water

Ricotta Cheese

The base of the sauce.

• Use whole-milk ricotta for the best texture

• Avoid watery ricotta; drain if needed

• Adds creaminess without the heaviness of cream

Olive Oil

Adds silkiness and depth of flavor.

• Use extra virgin olive oil

• Gently sautés garlic and helps emulsify the sauce

Garlic

Brings aromatic warmth to the dish.

• Use 2–3 cloves, minced or grated

• Cook lightly to avoid bitterness

Parmesan Cheese (Optional)

For added savory depth and a salty finish.

• Use freshly grated Parmesan or Pecorino Romano

• Optional if you want to keep it lighter

Lemon Zest & Juice

Brightens the flavor and balances the richness of the ricotta.

• Adds a fresh, citrusy edge

• Use 1 tsp zest + 1 tbsp juice

Fresh Herbs

Add vibrancy and freshness.

• Basil, parsley, or chives are all great choices

• Fold in just before serving

Salt, Pepper & Red Pepper Flakes

Season generously to bring the flavors alive.

• Taste and adjust based on your preferences

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Step-by-Step Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil

• Add 8 oz (about 2½ cups) of short pasta

• Cook until al dente (usually 8–10 minutes)

• Reserve 1/2 cup pasta water, then drain pasta

Step 2: Make the Garlic Oil

While the pasta cooks:

• In a large skillet, heat 2 tbsp olive oil over medium heat

• Add 2–3 minced garlic cloves

• Sauté for 1–2 minutes until fragrant (don’t brown the garlic)

Step 3: Mix the Ricotta Sauce

In a bowl or directly in the pan (off the heat), stir together:

• 1 cup whole-milk ricotta

• The sautéed garlic oil

• 1 tsp lemon zest + 1 tbsp lemon juice

• 1/4 cup grated Parmesan (optional)

• Salt, black pepper, and red pepper flakes to taste

Add 1/4 cup hot pasta water to loosen the sauce and make it creamy.

Step 4: Toss and Serve

• Add the drained pasta to the pan with the ricotta mixture

• Toss until everything is well coated and creamy

• Add more pasta water as needed for desired consistency

• Fold in fresh herbs (chopped parsley or basil)

• Serve immediately with extra Parmesan and black pepper

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Tips, Variations & Substitutions

Quick Tips

• Reserve your pasta water—it’s key to creating a smooth sauce

• Don’t overheat the ricotta—it can become grainy

• Taste before serving—ricotta needs generous seasoning

Flavor Variations

• Lemon Ricotta Pasta: Add extra lemon zest and juice for more brightness

• Garlic Herb Ricotta: Fold in fresh basil, parsley, or thyme

• Spicy Ricotta Pasta: Add a pinch of chili flakes or Calabrian chili paste

• Green Ricotta Pasta: Add a handful of baby spinach or arugula to wilt in the hot pasta

• Veggie Boost: Add sautéed zucchini, peas, cherry tomatoes, or mushrooms

Protein Additions

• Grilled chicken or shrimp

• Pan-seared tofu for a vegetarian option

• Crispy prosciutto or pancetta for added saltiness

Substitutions

• Lactose-free? Use almond-based ricotta

• Gluten-free? Use rice, lentil, or chickpea pasta

• No ricotta? Cottage cheese can work (blend until smooth)

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Serving Ideas & Occasions

This dish is perfect for:

• Weeknight dinners in under 20 minutes

• Impressive but easy date nights

• Make-ahead lunches—just add a splash of water when reheating

• Meatless Monday meals

• Quick side dish alongside grilled chicken or fish

Serve it with:

• Crispy garlic bread

• Simple green salad

• Roasted veggies like broccoli or asparagus

• A glass of chilled white wine or sparkling water with lemon

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Nutritional & Health Notes

This pasta dish is lighter than cream-based sauces but still rich and satisfying. Ricotta brings calcium, protein, and healthy fats, while olive oil adds heart-healthy monounsaturated fats.

Estimated per serving (based on 2 servings):

• Calories: 450–500

• Protein: 18–22g

• Fat: 18–22g

• Carbs: 45–50g

• Fiber: 3–5g

• Calcium: High, thanks to ricotta and Parmesan

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Frequently Asked Questions

1. Can I make ricotta pasta ahead of time?

Yes—but it’s best fresh. If reheating, add a splash of water or milk and reheat gently to loosen the sauce.

2. What kind of ricotta works best?

Use whole-milk ricotta for richness and creaminess. If your ricotta is watery, strain it through cheesecloth for 30 minutes before using.

3. Can I use spaghetti or long pasta?

Yes, but short pasta shapes like rigatoni or shells hold the creamy sauce better. Long pastas may clump with the ricotta unless well loosened with pasta water.

4. Can I freeze ricotta pasta?

It’s not ideal. Ricotta can change texture when frozen and thawed. Best to enjoy fresh or refrigerate leftovers for up to 3 days.

5. Is this recipe vegetarian?

Yes! It’s fully vegetarian. To make it vegan, use dairy-free ricotta and skip Parmesan or use a vegan alternative.

6. How do I make it even creamier?

Stir in a spoonful of cream cheese or mascarpone with the ricotta, or use a splash of cream if you like it richer.

7. Can I add vegetables?

Absolutely! Try adding peas, spinach, cherry tomatoes, or roasted red peppers for flavor and color.

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