• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pina Bresciani

  • Home
  • Recipes
  • Extras
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Extras
  • About
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Pasta / Easiest Ever Creamy Ricotta Pasta – Work From Home Lunch Series

    Easiest Ever Creamy Ricotta Pasta – Work From Home Lunch Series

    Published May 28, 2021   ·   Last updated May 28, 2021   ·   By Pina   ·   Leave a Comment

    2.1K shares
    • Twitter
    • Facebook
    • Yummly
    Jump to Recipe Print Recipe

    This creamy 5-ingredient ricotta pasta is one of the easiest pastas you’ll ever make! In fact, the sauce comes together in less than 5 minutes, how much more perfect can that be?

    This is a recipe my mom has been making forever. In fact, it’s a dish that her grandpa used to eat. Every time she would make this recipe, I would get so excited because it’s one of my favorites.

    Ricotta pasta in a plate with a fork and napkin to the side

    To make it, ricotta is warmed up slightly in a touch of olive oil, the cooked pasta is added along with pasta water to make it creamy, and parmigiano reggiano for a bit of bite! So easy, so simple and flavorful!

    This ricotta pasta is part of the work from home pasta lunch series where I show you easy pasta dishes that you can make on your lunch break in 20 minutes or less.

    Ricotta pasta in a dish with 2 wine glasses in the background

    How to make ricotta pasta – step by step

    Bring a pot of water to boil. When it’s boiling, add salt. Throw the pasta in and cook until it’s al dente. Be sure to reserve some pasta water.

    5-7 minutes before the pasta is done cooking, heat the olive oil over medium heat and add the garlic clove. Swirl it around in the olive oil to give it a slight garlic flavor (photo 1), and remove it when it starts to sizzle, a few minutes.

    Add the ricotta to the pan, and heat it slightly, until it melts down and becomes creamy, 2-3 minutes (photo 2) If the pasta isn’t cooked yet, turn the heat down to low.

    Add the pasta to the ricotta (photo 3) and still over medium heat, mix the pasta in with the ricotta.

    Add a bit of pasta water to help emulsify the dish, and make it even creamier (photo 4)

    Add parmigiano reggiano and mix again (photo 5) Add pasta water if needed.

    Plate and enjoy! (photo 6)

    More easy pasta recipes

    • Sun Dried Tomato Spaghetti
    • Pancetta and Zucchini Pasta
    • Tuna Spaghetti

    If you’ve tried making this Ricotta pasta, or any other recipe on the blog, please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    5 from 7 votes
    Print

    Creamy Ricotta Pasta

    This creamy 5-ingredient ricotta pasta is one of the easiest pastas you'll ever make! In fact, the sauce comes together in less than 5 minutes, how much more perfect can that be?

    Course Main Course
    Cuisine Italian
    Cook Time 20 minutes
    Servings 1 person
    Calories 859 kcal
    Author Pina Bresciani

    Ingredients

    • 100 grams rigatoni pasta
    • 1 tbsp olive oil extra virgin
    • 1 garlic clove
    • 3/4 cups ricotta
    • 2 tbsp parmigiano reggiano
    • salt to taste

    Instructions

    1. Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's al dente. Be sure to reserve some pasta water.

    2. 5-7 minutes before the pasta is done cooking, heat the olive oil over medium heat and add the garlic clove. Swirl it around in the olive oil to give it a slight garlic flavor, and remove it when it starts to sizzle, a few minutes.

    3. Add the ricotta to the pan, and heat it slightly, until it melts down and becomes creamy, 2-3 minutes. If the pasta isn't cooked yet, turn the heat down to low.

    4. Add the pasta to the ricotta, and still over medium heat, mix the pasta in with the ricotta.

    5. Add a bit of pasta water to help emulsify the dish, and make it even creamier. Add parmigiano reggiano and mix again. Add pasta water if needed.

    6. Plate and enjoy!

    Recipe Notes

    • I used rigatoni in this dish but you can use any pasta you’d like – penne would work well or even a long pasta like spaghetti
    • I remove the garlic from the oil to produce a subtle garlic flavor, but if you prefer a stronger garlic flavor you can mince the garlic clove, and keep it in the dish.
    • If the ricotta you’re using has a lot of liquid in it, drain it first.
    Nutrition Facts
    Creamy Ricotta Pasta
    Amount Per Serving
    Calories 859 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 19g119%
    Cholesterol 101mg34%
    Sodium 322mg14%
    Potassium 438mg13%
    Carbohydrates 82g27%
    Fiber 3g13%
    Sugar 3g3%
    Protein 38g76%
    Vitamin A 899IU18%
    Vitamin C 1mg1%
    Calcium 527mg53%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    15

    Filed Under: Pasta, Work-From-Home Pasta Lunch Series

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About me

    Hello! My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito!

    Load up on new recipes, exclusive goodies, + more!

    Get the exclusive content you crave straight to your inbox.

    Copyright © 2023 Pina Bresciani | Privacy Policy

    2.1K shares