Ricotta Penne Recipe
Quick and easy Ricotta Penne Recipe ready in 20 minutes. Creamy, delicious Italian pasta with ricotta, garlic, parmesan, and basil — perfect for weeknight dinners.
Print Pin Servings: 4 servings
Calories: 520kcal
Cost: $10
Equipment
- 1 Large pasta pot For boiling penne pasta
- 1 Fine-mesh strainer To drain pasta easily
- 1 Wooden spoon For gentle stirring while combining pasta and sauce
- 1 Whisk To blend ricotta and pasta water into a creamy sauce
- 1 Microplane grater For freshly grating parmesan and garlic
Ingredients
Main Ingredients
- 1 pound penne pasta or any tube-shaped pasta
- 15 oz whole milk ricotta cheese room temperature
- 3 cloves garlic minced
- ¼ cup extra virgin olive oil
- ½ cup Parmesan cheese freshly grated
- 2 tablespoon fresh basil chopped
- ½ cup reserved pasta water
- salt and black pepper to taste
Optional Add-ins
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes halved
- ¼ cup sun-dried tomatoes chopped
- red pepper flakes for heat
- fresh mozzarella pearls for extra creaminess
Instructions
- Cook penne in salted water until al dente. Reserve pasta water.
- Heat olive oil, add garlic, cook until fragrant.
- Remove pot from heat, whisk ricotta with pasta water until creamy.
- Return pasta, toss with sauce, parmesan, and basil.
- Garnish with extra parmesan, basil, and olive oil.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 520kcal | Carbohydrates: 62g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 240mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 2.2mg