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Creamy Ricotta Pasta Recipe (Easy Vegetarian Dinner in 30 Minutes)

This Creamy Ricotta Pasta is an easy vegetarian dinner made with ricotta, Parmesan, garlic, and pasta. Ready in just 30 minutes, it's rich, creamy, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g pasta (penne, rigatoni, fettuccine, or spaghetti)
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup whole milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese plus more for serving
  • ½ cup reserved pasta water plus more if needed
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley or basil
Optional
  • ¼ teaspoon red pepper flakes
  • Zest of ½ lemon
  • 2 cups fresh spinach
  • 1 cup halved cherry tomatoes

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions.
  2. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
  3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–60 seconds, until fragrant.
  4. Reduce the heat to low and stir in the ricotta cheese, Parmesan cheese, and ½ cup reserved pasta water until smooth and creamy.
  5. Add the cooked pasta and toss until every piece is coated in the sauce. If needed, add more reserved pasta water a little at a time until the sauce reaches your desired consistency.
  6. Season with salt and black pepper to taste.
  7. Stir in the chopped parsley or basil and optional red pepper flakes or lemon zest.
  8. Serve immediately with extra Parmesan and fresh herbs on top.

Notes

  • Whole milk ricotta gives the creamiest sauce.
  • Reserve plenty of pasta water, it helps create a silky, smooth texture.
  • Add spinach, mushrooms, peas, broccoli, or roasted cherry tomatoes for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of milk or water to loosen the sauce.