Green Goddess Ricotta Pasta

Green Goddess Ricotta Pasta: A Vibrant, Creamy Delight

If you’re craving a pasta dish that’s both luxuriously creamy and refreshingly bright, look no further than Green Goddess Ricotta Pasta. This modern culinary gem combines the velvety richness of ricotta cheese with a vibrant green sauce inspired by the classic 1920s Green Goddess dressing. The result? A one-bowl wonder that’s as nutritious as it is satisfying—perfect for weeknight dinners or impressing guests at weekend gatherings.

The History Behind the Green Goddess

The term “Green Goddess” dates back to the 1920s, originating from a play of the same name performed at San Francisco’s Palace Theatre. In honor of the lead actor, George Arliss, the theater’s chef created a lush green salad dressing using parsley, tarragon, chives, anchovies, mayonnaise, and sour cream. Over time, this dressing became a Prohibition-era favorite, symbolizing freshness and elegance in American cuisine.

In recent years, the Green Goddess concept has been reimagined through a modern lens—especially in plant-forward cooking. Today’s versions often swap out mayonnaise and dairy-heavy bases for lighter, nutrient-rich alternatives like Greek yogurt, avocado, or blended herbs. Our take on Green Goddess Ricotta Pasta honors this legacy while introducing Italian comfort food elements, merging Californian freshness with Mediterranean heartiness.

Ingredients Breakdown: What Makes It So Special?

This recipe thrives on high-quality ingredients that work together harmoniously to deliver bold flavor and silky texture without relying on heavy cream or butter. Let’s break down each component:

Ricotta Cheese: Whole-milk ricotta adds creaminess and a subtle sweetness. Unlike heavier cheeses such as mascarpone or Alfredo-style sauces, ricotta keeps the dish light while contributing protein and calcium.
Fresh Herbs: A generous mix of parsley, basil, and chives forms the backbone of the “Green Goddess” flavor profile. These herbs bring freshness, aroma, and phytonutrients known for anti-inflammatory properties.
Garlic & Lemon: Raw garlic offers a pungent kick (mellowed slightly when tossed with warm pasta), while lemon juice provides acidity that cuts through the richness and brightens every bite.
Extra Virgin Olive Oil: High-quality EVOO binds the sauce together, lending fruitiness and healthy monounsaturated fats.
Grated Parmesan or Pecorino Romano: Adds umami depth and saltiness. For a vegetarian version, ensure your cheese uses microbial rennet.
Salt & Black Pepper: Essential seasonings that enhance all other flavors.
Pasta: We recommend short tubular shapes like cascatelli, rigatoni, or penne, which hold the thick, herbaceous sauce beautifully. Gluten-free options like brown rice or chickpea pasta work well too.
Optional Add-Ins: Blanched spinach, arugula, frozen peas, roasted cherry tomatoes, grilled chicken, shrimp, or white beans can elevate the dish nutritionally and texturally.

Step-by-Step Recipe: How to Make Green Goddess Ricotta Pasta

Boil the Pasta: Bring a large pot of salted water to a rolling boil (use about 1 tablespoon of sea salt per quart). Add 12 oz (340g) of dried pasta and cook according to package instructions until al dente. Reserve ¾ cup of starchy pasta water before draining.
Prepare the Green Goddess Sauce: While the pasta cooks, add 1½ cups fresh packed parsley (stems removed), ½ cup fresh basil leaves, ¼ cup fresh chives, 2 cloves minced garlic, juice of 1 large lemon (about 3 tbsp), ½ tsp sea salt, and ¼ tsp freshly ground black pepper to a food processor. Pulse several times to chop roughly.
Blend Until Smooth: With the motor running, slowly drizzle in ⅓ cup extra virgin olive oil. Process until a vibrant green paste forms—scrape down sides as needed. Taste and adjust seasoning if necessary.
Mix in Ricotta: Transfer the herb mixture to a large mixing bowl. Add 1 cup (8 oz) whole-milk ricotta cheese and ½ cup finely grated Parmesan or Pecorino Romano. Stir vigorously with a wooden spoon or spatula until smooth and uniform.
Combine with Pasta: Immediately after draining, add the hot pasta to the bowl with the ricotta-herb mixture. Toss thoroughly, adding reserved pasta water ¼ cup at a time until the sauce coats each strand or tube evenly. The starch in the water helps emulsify the sauce, creating a silky texture.
Adjust Consistency & Seasoning: Continue adding pasta water (up to ¾ cup total) until desired creaminess is achieved. Taste and adjust with more salt, pepper, lemon juice, or cheese as needed.
Serve Immediately: Divide among warmed bowls. Garnish with additional chopped herbs, cracked black pepper, red pepper flakes, lemon zest, or shaved Parmesan.

Pro Tips for the Best Results

Use Warm Pasta: Always toss the sauce with freshly cooked, hot pasta. The heat helps melt the ricotta into a creamy consistency and allows the sauce to adhere better.
Don’t Skip the Pasta Water: This liquid gold contains starch released during cooking and is essential for binding the sauce. Never rinse your pasta unless making a cold salad.
Taste As You Go: Herb intensity varies by season and freshness. Adjust lemon, salt, and garlic gradually to balance flavors.
Choose Quality Ricotta: Opt for whole-milk, creamy ricotta in a tub rather than dry, crumbly varieties meant for lasagna. Brands like Calabro, Bellwether Farms, or house-made ricotta yield superior results.
Prep Ahead Smartly: You can make the herb puree up to one day in advance and store it in a jar with a thin layer of olive oil on top to prevent browning. However, combine with ricotta just before serving for optimal freshness.
Embrace Imperfection: This isn’t a glossy restaurant-style sauce—it’s rustic, chunky in places, and celebrates real home cooking. That’s part of its charm!

Variations and Customizations

One of the greatest strengths of Green Goddess Ricotta Pasta is its versatility. Here are some creative twists to keep it exciting:

Vegetarian Boost: Fold in sautéed mushrooms, roasted zucchini, blistered shishito peppers, or artichoke hearts for added earthiness and fiber.
Protein-Packed: Top with grilled salmon, seared scallops, shredded rotisserie chicken, or pan-fried tofu for a complete meal.
Plant-Based Version: Substitute ricotta with cashew ricotta (soaked raw cashews blended with lemon and nutritional yeast) and omit Parmesan or use vegan alternative.
Keto-Friendly Option: Use spiralized zucchini noodles (zoodles) or shirataki noodles instead of traditional pasta. Sauté briefly and toss immediately to avoid excess moisture.
Spicy Kick: Add ½ tsp crushed red pepper flakes to the sauce or finish with a drizzle of chili oil.
Creamier Texture: Blend half the ricotta into the herb mixture for an ultra-smooth base, then fold in the remaining ricotta for texture.
Spring-Inspired: Stir in blanched asparagus tips, fresh peas, fava beans, or edible flowers for seasonal flair.
Nutty Twist: Toast pine nuts, walnuts, or pistachios and sprinkle on top for crunch and richness.

Health Considerations and Nutritional Value

Green Goddess Ricotta Pasta stands out not only for its taste but also for its balanced nutritional profile when prepared mindfully. Here’s what makes it a smart choice:

Rich in Protein: Ricotta and Parmesan contribute high-quality protein (~15–20g per serving), supporting muscle repair and satiety.
Healthy Fats: Extra virgin olive oil delivers heart-healthy monounsaturated fats and polyphenols linked to reduced inflammation.
Fiber & Phytonutrients: Fresh herbs are loaded with antioxidants, vitamin K, vitamin C, and flavonoids. Adding greens like spinach or kale boosts fiber content.
Lactose-Friendly Potential: Ricotta contains less lactose than many cheeses, and pairing it with digestive-friendly herbs may help those with mild sensitivities (though not suitable for lactose-intolerant individuals).
Lower in Saturated Fat Than Cream-Based Sauces: Compared to Alfredo or carbonara, this dish uses minimal butter and no heavy cream, reducing saturated fat intake significantly.
Balanced Carbohydrates: When made with whole grain or legume-based pasta, the meal offers complex carbs and additional protein/fiber.

Note: Values vary based on specific ingredients and portion size. Using low-fat ricotta or reducing cheese will lower calories and fat but may affect creaminess.

Full Ingredients List

12 oz (340g) dried pasta (rigatoni, penne, or cascatelli recommended)
1½ cups tightly packed fresh flat-leaf parsley (about 1 large bunch)
½ cup fresh basil leaves
¼ cup fresh chives
2 medium garlic cloves, minced
Zest and juice of 1 large lemon (about 3 tablespoons juice)
⅓ cup extra virgin olive oil (plus more for finishing)
1 cup (8 oz) whole-milk ricotta cheese
½ cup finely grated Parmesan or Pecorino Romano cheese
1 tbsp sea salt (for pasta water)
¾ tsp freshly ground black pepper (divided)
¾ cup reserved pasta cooking water
Optional Garnishes: Extra herbs, lemon zest, red pepper flakes, shaved Parmesan, toasted nuts

Detailed Directions

Fill a large stockpot with 4–5 quarts of water. Add 1 tablespoon of sea salt and bring to a full, rolling boil over high heat.
Add the pasta and stir immediately to prevent sticking. Cook according to package directions until just al dente (usually 10–12 minutes). Before draining, ladle out ¾ cup of starchy pasta water and set aside.
Meanwhile, prepare the green goddess purée: In a food processor, combine parsley, basil, chives, minced garlic, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Pulse 8–10 times until coarsely chopped.
With the processor running, slowly pour in the olive oil in a steady stream. Blend for 30–45 seconds until a smooth, vivid green paste forms. Stop and scrape down the sides as needed.
Transfer the herb mixture to a large serving or mixing bowl. Add the ricotta and grated Parmesan. Stir with a sturdy spoon or spatula until fully incorporated and creamy.
Add the drained hot pasta directly to the bowl. Toss vigorously, starting with ¼ cup of reserved pasta water. Gradually add more water (another ½ to ¾ cup) as needed until the sauce clings smoothly to the pasta.
Taste and adjust seasoning—add more salt, lemon juice, pepper, or cheese if desired. If the sauce seems too thick, add another splash of pasta water.
Divide among four warmed pasta bowls. Drizzle lightly with extra virgin olive oil, and garnish generously with fresh herbs, lemon zest, cracked pepper, and optional red pepper flakes.
Serve immediately while warm. Pair with a crisp green salad, garlic bread, or chilled white wine such as Pinot Grigio or Sauvignon Blanc.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
While best served fresh, you can prep components in advance. The herb purée keeps for 1–2 days in the fridge (topped with a thin layer of oil). Cooked pasta reheats poorly, so we recommend assembling just before eating.

Why is my sauce too thick or grainy?
This usually happens when the ricotta is cold or the pasta isn’t hot enough. Ensure everything is warm when combining. Adding sufficient pasta water helps create an emulsified, silky texture.

Is there a substitute for ricotta?
Yes! Cottage cheese (blended smooth), mascarpone (richer), or goat cheese (tangier) can work. For vegan, try blended silken tofu or cashew ricotta.

Can I freeze leftovers?
Not recommended. Ricotta tends to separate when frozen and thawed, leading to a watery, grainy texture.

How do I reheat it?
Gently rewarm in a skillet over low heat with a splash of water or broth, stirring frequently. Avoid microwaving, which can cause curdling.

What pasta shape works best?
Short, textured pastas like cascatelli, rigatoni, orecchiette, or fusilli trap the thick sauce beautifully. Long noodles like fettuccine can work but won’t hold the sauce as effectively.

Can I add vegetables?
Absolutely! Try steamed broccoli, sautéed spinach, roasted cherry tomatoes, or peas. Blanch or roast them separately and fold in at the end.

Is this kid-friendly?
Many children enjoy the creamy texture and mild garlic-herb flavor. Start with less garlic and offer fun toppings like toasted breadcrumbs or Parmesan crisps to encourage trying new foods.

Summary

Green Goddess Ricotta Pasta blends the nostalgic elegance of a 1920s salad dressing with the comforting richness of Italian cuisine, resulting in a dish that’s creamy, vibrant, and deeply satisfying. Packed with fresh herbs, quality ricotta, and wholesome ingredients, it’s a modern classic perfect for any occasion.