Creamy Ricotta Pasta with Artichokes

By Erin Clarke
A luscious, creamy pasta that’s easy to make and good for you too! The secret is light ricotta cheese, which creates a rich-tasting sauce that is surprisingly low in calories. Made with whole wheat pasta, bright roasted bell peppers, and artichokes, this healthy 20-minute meal is sure to be your new weeknight favorite!
  • Cuisine: American
  • Course: Entrée


  • capers
  • Crushed red pepper flakes
  • Dijon Mustard
  • Dried basil
  • Extra Virgin Olive Oil
  • Fresh parsley
  • freshly ground black pepper
  • frozen artichoke hearts
  • kosher salt
  • minced garlic
  • Parmesan Cheese
  • part-skin ricotta cheese
  • roasted red bell peppers
  • white wine
  • white balsamic
  • or white champagne vinegar
  • whole wheat penne pasta


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. With 2 minutes remaining in the pasta cook time, add artichoke hearts. Drain, then return the artichokes and pasta to the pot.
  2. Meanwhile, in a medium bowl, stir together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes. Pour over pasta. Add sliced red peppers, capers, and parsley. Stir pasta gently to coat. Serve topped with Parmesan cheese.