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Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free)
This Easy Pesto and Ricotta Pasta combines creamy ricotta and vibrant homemade pesto for a delightful dish that's perfect for any weeknight dinner. Gluten-free and nut-free, this recipe promises a delicious meal that's easy to prepare and adaptable to dairy-free needs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 588 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 oz fettuccini pasta gluten-free
- ¼ cup ricotta cheese *
- 1 cup homemade pesto see recipe below
- ½ cup pasta water reserved
- 1 tablespoon lemon juice
homemade pesto (recommended)**
- 2 cups fresh basil leaves packed
- 1 cup roasted pumpkin seeds unsalted
- 4 cloves garlic
- ¼ cup lemon juice
- ¼ cup grated Parmesan cheese or nutritional yeast for dairy-free
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Pesto: In a food processor, blend basil, pumpkin seeds, garlic, lemon juice, Parmesan (or nutritional yeast), salt, and pepper. With the processor running, slowly add olive oil until smooth.
- Cook the Pasta: Boil pasta as per package instructions until al dente; reserve ½ cup pasta water before draining.
- Combine: In the same pot, mix pesto, ricotta, lemon juice, and ¼ cup pasta water over medium heat. Add more water if needed to reach the desired consistency.
- Serve: Toss cooked pasta with sauce, garnish with extra Parmesan and basil if desired, and serve immediately.
Cup of Yum
Notes
- * Ricotta: For a dairy-free ricotta, substitute our creamy tofu ricotta recipe, or look for a store-bought vegan version.
- ** Homemade Pesto: For a dairy-free version check out our vegan and nut-free pesto sauce recipe.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. For freezing, store in airtight containers and consume within 1-2 months.
- Main Recipe Tip: To enhance creaminess and flavor, don't skip on reserving pasta water. It helps emulsify and thicken the sauce, binding it beautifully with the pasta.
Nutrition Information
Serving
1serving
Calories
588kcal
(29%)
Carbohydrates
69g
(23%)
Protein
20g
(40%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Cholesterol
13mg
(4%)
Sodium
422mg
(18%)
Potassium
412mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
760IU
(15%)
Vitamin B12
0.1µg
Vitamin C
9mg
(10%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Zinc
3mg
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 588
% Daily Value*
| Serving | 1serving | |
| Calories | 588kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 13mg | 4% |
| Sodium | 422mg | 18% |
| Potassium | 412mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 760IU | 15% |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.