Description
Experience the delightful blend of flavors in Easy Pesto and Ricotta Pasta, a dish that’s both creamy and vibrant. Perfect for gluten-free and nut-free diets, this pasta meal is ready in just 25 minutes, making it an ideal choice for busy weeknights or cozy weekend dinners. The rich combination of homemade basil pesto and smooth ricotta cheese creates a satisfying dish that everyone will love. Customize it to your taste by adding fresh veggies or opting for dairy-free alternatives. Enjoy leftovers for lunch the next day—this recipe is as versatile as it is delicious!
Ingredients
Scale
- 12 oz gluten-free fettuccini
- 1/4 cup ricotta cheese
- 2 cups fresh basil leaves
- 1 cup roasted pumpkin seeds
- 4 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese (or nutritional yeast)
- 1/4 cup olive oil
- Salt and pepper
Instructions
- In a food processor, blend basil leaves, roasted pumpkin seeds, garlic, lemon juice, Parmesan (or nutritional yeast), salt, and pepper until smooth. Gradually add olive oil while blending.
- Cook gluten-free fettuccini according to package instructions; reserve 1/2 cup pasta water before draining.
- In the pot with the drained pasta, combine prepared pesto, ricotta cheese, lemon juice, and reserved pasta water over medium heat until well mixed.
- Toss the pasta with the sauce until fully coated. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 520
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg