This creamy ricotta pasta is filled with vegetables for a bright, fresh flavor. Made with whole wheat noodles, this delicious bowl of pasta is packed with protein and fiber!

ricotta pasta

I’m a huge fan of zucchini noodles but sometimes I just need some pasta. So I thought, why not both? Plus, this recipe doesn’t require a spiralizer since you can simply thinly slice the zucchini for this. Adding some veggies to your pasta is the perfect way to bulk up your dinner so you can enjoy a sizeable serving while balancing your plate.

ricotta pasta

I had some ricotta on hand because I was planning on making zucchini lasagna but I decided to use it as a pasta sauce instead. This almost has an Alfredo-like creaminess but it’s a bit lower in calories.

Tips for Creamy Ricotta Pasta

  • Thin the ricotta cheese with a splash of the starchy pasta water. This will make the sauce creamy and it’ll help the sauce stick to the pasta.
  • I like using whole wheat pasta for this recipe but you can also try chickpea pasta, which has even more protein and fiber! Chickpea pasta is also a great gluten-free option.

ricotta pasta

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ricotta pasta

Creamy Ricotta and Zucchini Pasta

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Pasta

Description

This creamy ricotta pasta is filled with vegetables for a bright, fresh flavor. Made with whole wheat noodles, this delicious bowl of pasta is packed with protein and fiber!


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1/2 white onion, chopped
  • 1 small zucchini, sliced lengthwise and chopped into half moon shapes
  • 1/2 cup cherry tomatoes, halved
  • 1 clove of garlic, mashed or minced
  • 4 oz whole wheat pasta
  • 3/4 cup whole milk ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. In a large skillet, heat the oil over medium heat and add the onion.
  2. Let it cook for 5-10 minutes until it begins to soften.
  3. Add to the zucchini to the skillet and cook for a 2-3 minutes until it begins to soften.
  4. Add in the cherry tomatoes and garlic and cook, covered, over low heat for 5 more minutes.
  5. Bring a large pot of water to a boil and cook the pasta according to the package.
  6. Once the pasta is done, add in the ricotta, salt, pepper and vegetables.
  7. Sprinkle with parmesan cheese and serve!

Keywords: ricotta pasta

ricotta pasta

Looking for an easy side dish to pair with your pasta? Here are a few of my favorites!

If you have leftover ricotta, try this blackberry ricotta crostini!

ricotta crostini

Did you do anything fun this weekend?