Description
Indulge in the vibrant flavors of Easy Pesto and Ricotta Pasta, a delightful dish that brings together the creaminess of ricotta and the freshness of homemade pesto. Perfect for busy weeknights, this gluten-free and nut-free recipe is not only quick to make but also versatile enough to accommodate various dietary preferences. With just 25 minutes of prep and cooking time, you can impress your family or guests with a meal that feels both comforting and elegant. Customize it with your favorite veggies or proteins for an extra twist, making every serving uniquely yours.
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 parmesan cheese (or nutritional yeast)
- 1/4 cup olive oil
- Lemon juice
Instructions
- Prepare the pesto by blending basil, pumpkin seeds, garlic, lemon juice, parmesan (or nutritional yeast), salt, and pepper in a food processor. Slowly add olive oil until smooth.
- Cook the gluten-free fettuccini according to package instructions; reserve 1/2 cup pasta water before draining.
- In the same pot, combine cooked pasta with pesto, ricotta, lemon juice, and reserved pasta water over medium heat until well mixed.
- Serve immediately, garnishing with additional parmesan or fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 340
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg