Description
This pesto ricotta pasta is fast, easy, and perfect for busy weeknights. It's made with homemade easy pesto and high-protein ricotta cheese and comes together in less than 30 minutes.
Ingredients
Scale
1 pound of short-cut pasta, such as fusilli, penne, or rigatoni
1/2 cup whole milk ricotta
For the pesto:
4 cups spinach
1/2 cup fresh basil, packed into a measuring cup
6 tablespoons extra virgin olive oil
6 cloves garlic
2 tablespoons lemon juice
2 tablespoons almond butter
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Instructions
- Cook pasta according to package instructions.
- Add all of the pesto ingredients to a food processor and blend until smooth. Then add the ricotta to the pesto and blend again until combined and smooth.
- Mix the pesto mixture into the cooked, drained pasta and mix to combine. Serve immediately topped with freshly grated parmesan.
Notes
To use store-bought pesto, follow the same directions, but add 1.5 cups of store-bought pesto to a food processor and blend with the ricotta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 481
- Sugar: 2.6 g
- Sodium: 232.6 mg
- Fat: 20.9 g
- Carbohydrates: 60.5 g
- Protein: 14.2 g
- Cholesterol: 10.5 mg
