If it’s noodle night, Ricotta Pasta should be what’s on the menu! Dainty, buttery penne pasta is tossed with hearty artichoke hearts, sweet red peppers, and tangy capers. It’s mixed together in a creamy, savory ricotta sauce that you won’t be able to get enough of! Don’t forget the brightness and sweetness of the roasted red peppers! Delicious, exciting, and fulfilling, Ricotta Pasta is the perfect way to carb load!

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  • 1 (12-ounce) package of whole-wheat penne pasta
  • 2 (9-ounce) packages of frozen artichoke hearts, thawed
  • 15 ounces part-skim ricotta cheese
  • 3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (12-ounce) jar of roasted red bell peppers, drained and thinly sliced
  • 3 tablespoons capers, rinsed and drained
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh parmesan, grated


Step 1 –Bring a large pot of salted water to a boil.

Step 2 –Cook the penne until al dente, according to the package directions.

Step 3 –With 2 minutes remaining in the penne cook time, add the artichoke hearts.

Step 4 –Drain the water and return the pasta and artichokes mixture to the pot.

Step 5 –In a medium bowl, stir together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes.

Step 6 –Pour the ricotta mixture over the penne mixture.

Step 7 –Add the red peppers, capers, and parsley to the penne mixture.

Step 8 –Stir the penne mixture to coat.

Also Read:  Linda's Five-Cheese Pasta

Step 9 –Serve topped with the cheese.