Green Goddess Ricotta Pasta

Introduction

Welcome to a vibrant, creamy, and utterly satisfying dish that brings together the best of fresh ingredients and comforting pasta—Green Goddess Ricotta Pasta. This modern twist on a classic comfort food elevates the humble bowl of pasta into a nutrient-rich, flavor-packed meal that’s as beautiful to look at as it is delicious to eat. Inspired by the iconic Green Goddess dressing of the early 20th century, this recipe blends lush herbs, zesty citrus, velvety ricotta, and al dente noodles into a harmonious symphony of taste and texture.

Perfect for weeknight dinners, lazy Sunday lunches, or impressing guests with minimal effort, Green Goddess Ricotta Pasta celebrates seasonal produce while offering a lusciously creamy sauce without relying on heavy cream. Whether you’re a vegetarian, a plant-forward eater, or simply someone who loves bold flavors, this dish will quickly become a staple in your culinary repertoire. With its bright green hue and garden-fresh aroma, it’s a celebration of spring and summer on a plate—but delicious year-round with a few clever ingredient swaps.

The History

The story of the Green Goddess begins in 1920s San Francisco, where the legendary Palace Hotel created a now-iconic salad dressing to honor actor George Arliss during his theatrical run in The Green Goddess. The dressing, made from mayonnaise, sour cream, tarragon, chives, anchovies, and scallions, was so beloved that it became a national sensation. Over time, variations emerged, dropping the anchovies for a vegetarian version and embracing more herbs for a fresher profile.

In recent years, the term “Green Goddess” has evolved beyond salad dressing to represent any vibrant, herbaceous, green-hued creation—especially in the realm of healthy, plant-based cuisine. Chefs and home cooks alike have reimagined the concept in smoothies, bowls, dips, and sauces. This Green Goddess Ricotta Pasta is part of that modern revival: a creamy, dreamy pasta dish that honors the original spirit of freshness and indulgence but adapts it for today’s tastes—lighter, brighter, and more nutritious.

Ricotta, an Italian staple known for its delicate sweetness and soft texture, becomes the canvas for this green magic. Combined with lemon, garlic, olive oil, and a medley of herbs, it transforms into a luxurious sauce that clings perfectly to every strand of pasta. The result is a dish that feels both nostalgic and refreshingly new—a tribute to culinary history with a contemporary heartbeat.

Ingredients Breakdown

The beauty of Green Goddess Ricotta Pasta lies in its simplicity and quality of ingredients. Each component plays a crucial role in building layers of flavor, color, and texture. Let’s dive deep into what goes into this vibrant dish:

Fresh Herbs (Parsley, Basil, Chives, Tarragon): These are the soul of the Green Goddess flavor. Parsley adds earthiness and freshness, basil brings a sweet floral note, chives contribute mild onion flavor, and tarragon lends a subtle licorice-like complexity. Using a mix ensures a well-rounded herbal profile.
Lemon (Zest and Juice): Bright acidity cuts through the richness of the ricotta, enhancing freshness and balancing the overall flavor. Lemon zest adds aromatic oils that elevate the fragrance, while the juice provides tang.
Ricotta Cheese: Opt for whole-milk ricotta for creaminess and a slight sweetness. It acts as the base of the sauce, providing body without heaviness. For a vegan version, cashew ricotta or store-bought plant-based ricotta works beautifully.
Extra Virgin Olive Oil: A high-quality oil not only binds the sauce but also contributes fruitiness and depth. It helps emulsify the mixture and carries the flavors of the herbs and garlic.
Garlic (Fresh): Minced or grated raw garlic adds a pungent kick that mellows slightly when tossed with warm pasta. Roasted garlic can be used for a sweeter, more mellow flavor.
Salt and Black Pepper: Essential seasonings that enhance all other flavors. Use flaky sea salt for finishing to add texture and bursts of salinity.
Pasta (Preferably Short Shapes or Long Strands): Fusilli, penne, farfalle, or spaghetti work well. The nooks and crannies of shaped pasta hold the sauce better, while long strands create an elegant twirl.
Pasta Cooking Water: Often overlooked, this starchy liquid is gold. It helps loosen the sauce and bind it to the pasta, creating a silky, cohesive dish.
Nutritional Yeast or Parmesan (Optional): For umami depth. Parmesan adds a salty, nutty richness; nutritional yeast gives a cheesy, savory note for vegans.
Vegetables (Optional Add-Ins): Blanched asparagus, sautéed spinach, roasted cherry tomatoes, artichoke hearts, or zucchini ribbons boost nutrition and visual appeal.
Toasted Nuts or Seeds (Optional): Pine nuts, walnuts, or pumpkin seeds add crunch and healthy fats, contrasting the creaminess of the sauce.

Step-by-Step Recipe

Prepare the Pasta: Bring a large pot of generously salted water to a boil. Add 12 oz (340g) of your preferred pasta—such as fusilli, penne, or linguine—and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Make the Green Goddess Ricotta Sauce: While the pasta cooks, gather 2 cups of fresh mixed herbs (about 1 cup parsley, ½ cup basil, ¼ cup chives, 1 tbsp tarragon). Wash and pat dry. In a food processor or blender, combine the herbs, 1½ cups whole-milk ricotta, 2 cloves minced garlic, zest of 1 lemon, 2 tbsp fresh lemon juice, ¼ cup extra virgin olive oil, ½ tsp salt, and ¼ tsp black pepper.
Blend Until Smooth: Pulse until the mixture forms a vibrant green, creamy sauce. Scrape down the sides as needed. Taste and adjust seasoning—add more lemon for brightness, salt for balance, or olive oil for silkiness.
Combine Pasta and Sauce: Drain the cooked pasta and immediately return it to the pot. Pour the Green Goddess ricotta sauce over the hot pasta. Toss gently to coat, adding reserved pasta water 2–3 tablespoons at a time until the sauce reaches a silky, clingy consistency.
Add Optional Ingredients: If using vegetables like blanched asparagus or sautéed spinach, fold them in now. For extra richness, stir in 2–3 tbsp grated Parmesan or nutritional yeast.
Serve Immediately: Divide among warmed bowls. Drizzle with a little extra olive oil, sprinkle with flaky sea salt, cracked black pepper, and optional toasted pine nuts or chopped herbs for garnish.
Enjoy!: Serve with crusty bread, a simple arugula salad, or chilled white wine for a complete experience.

Tips

Cook Pasta Al Dente: Overcooked pasta becomes mushy when mixed with sauce. Al dente noodles hold up better and provide a pleasing texture contrast.
Use Warm Pasta: Always toss the sauce with freshly drained, hot pasta. The heat helps melt the ricotta into a smooth sauce and allows it to adhere properly.
Reserve Plenty of Pasta Water: Don’t skip this! The starchy water is essential for achieving a restaurant-quality, glossy finish.
Brighten Before Serving: If making ahead, keep the sauce separate and mix just before serving. Add a squeeze of lemon juice right before plating to revive freshness.
Chop Herbs Finely if Not Blending: If you don’t have a food processor, finely mince the herbs and whisk them into the ricotta mixture by hand.
Balance the Sauce: Too thick? Add more pasta water or olive oil. Too thin? Add more ricotta or reduce by tossing over low heat.
Don’t Over-Blend: Overprocessing can cause the herbs to turn brown due to oxidation. Pulse just until combined.
Season in Layers: Salt each component—pasta water, sauce, final dish—for optimal flavor development.

Variations and Customizations

This recipe is incredibly adaptable. Here are some creative ways to personalize your Green Goddess Ricotta Pasta:

Vegan Version: Replace dairy ricotta with homemade cashew ricotta (soaked cashews blended with lemon, garlic, and water) and use nutritional yeast instead of Parmesan.
Gluten-Free: Use your favorite gluten-free pasta—brown rice, chickpea, or lentil-based options work well.
Protein Boost: Add grilled chicken, shrimp, flaked salmon, chickpeas, white beans, or crispy tofu for a heartier meal.
Spicy Kick: Stir in red pepper flakes, a dash of sriracha, or a few slices of fresh jalapeño for heat.
Dairy-Free Creaminess: Use avocado or silken tofu blended with herbs for a rich, creamy base.
Spring Variation: Fold in fresh peas, fava beans, or thinly sliced radishes for a seasonal touch.
Summer Twist: Top with halved cherry tomatoes, fresh corn kernels, and torn basil.
Autumn/Winter Version: Swap in roasted squash, caramelized onions, or wilted kale for a cozier feel.
Herb Swaps: Try mint, dill, cilantro, or even arugula for a peppery edge.
Citrus Variations: Substitute lime or orange for lemon for a different citrus profile.
Pesto Hybrid: Mix in a spoonful of traditional basil pesto for deeper herbal intensity.
Seafood Style: Add seared scallops or crabmeat for an elegant dinner party option.

Health Considerations and Nutritional Value

Green Goddess Ricotta Pasta isn’t just delicious—it can be a nourishing choice when prepared thoughtfully. Here’s a breakdown of its health benefits and considerations:

Rich in Antioxidants: Fresh herbs like parsley and basil are loaded with antioxidants such as flavonoids and vitamin C, which help combat oxidative stress and support immune function.
Good Fats: Extra virgin olive oil provides heart-healthy monounsaturated fats and anti-inflammatory compounds like oleocanthal.
Calcium and Protein from Ricotta: Ricotta offers a moderate amount of protein and calcium, supporting bone and muscle health. Opt for part-skim versions if watching fat intake.
Fiber Content: Whole grain or legume-based pastas increase fiber, aiding digestion and promoting satiety.
Vitamins A & K: Leafy herbs contribute significant amounts of these fat-soluble vitamins, essential for vision, blood clotting, and bone metabolism.
Lemon Benefits: Citrus boosts vitamin C and aids iron absorption from plant-based foods when served with greens.
Low in Added Sugar: Unlike many cream sauces, this recipe contains no added sugars, relying on natural flavors.
Considerations: Traditional ricotta and olive oil make this dish calorie-dense. Portion control is key, especially for weight management. Those with lactose sensitivity may opt for lactose-free ricotta or plant-based alternatives.
Sodium Awareness: Be mindful of salt content, particularly if adding Parmesan or using pre-made ricotta, which can be high in sodium.
Allergens: Contains dairy; can be modified for nut allergies (avoid cashew ricotta) and gluten intolerance with appropriate substitutions.

Nutritional Estimate (per serving, serves 4):

Calories: ~450–550 (varies with additions)
Protein: 15–20g
Fat: 20–28g (mostly unsaturated)
Carbohydrates: 50–60g
Fiber: 4–6g
Sugar: 4–6g (natural)
Sodium: 400–700mg (adjustable)

Ingredients

12 oz (340g) pasta (fusilli, penne, or spaghetti)
1½ cups whole-milk ricotta cheese (or vegan alternative)
2 cups fresh mixed herbs (parsley, basil, chives, tarragon)
2 cloves garlic, minced
Zest and juice of 1 medium lemon
¼ cup extra virgin olive oil
½ tsp sea salt (plus more for pasta water)
¼ tsp freshly ground black pepper
1 cup reserved pasta cooking water
2–3 tbsp grated Parmesan or nutritional yeast (optional)
2 tbsp toasted pine nuts or walnuts (optional)
1 cup blanched asparagus, sautéed spinach, or roasted tomatoes (optional)

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
In a food processor, combine ricotta, herbs, garlic, lemon zest, lemon juice, olive oil, salt, and pepper. Blend until smooth and vibrantly green.
Return drained pasta to the pot. Add the ricotta mixture and toss over low heat for 1–2 minutes.
Gradually add reserved pasta water, 2–3 tablespoons at a time, until sauce coats the pasta smoothly.
If using, stir in optional vegetables, cheese, or nuts.
Serve immediately in warm bowls. Garnish with extra herbs, a drizzle of olive oil, flaky salt, and cracked pepper.

FAQ

Can I make this ahead of time?
Yes, but best results come from assembling just before serving. You can prep the sauce and store it in an airtight container in the fridge for up to 2 days. Revive with a splash of water or lemon juice before tossing with hot pasta.

Why is my sauce separating?
This can happen if the ricotta is too cold or the pasta isn’t hot enough. Always use warm pasta and let the ricotta come to room temperature before blending.

Can I freeze this dish?
Not recommended. Ricotta and fresh herbs don’t freeze well and may become grainy or discolored upon thawing.

What if I don’t have all the herbs?
No problem! Use what you have—parsley and basil alone make a great combo. Even a single herb version works in a pinch.

Is this dish vegetarian/vegan?
The base recipe is vegetarian. Make it vegan by substituting dairy ricotta with cashew ricotta and skipping Parmesan (use nutritional yeast instead).

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or broth to restore creaminess.

Can I use dried herbs?
Fresh herbs are essential for the vibrant flavor and color. Dried herbs lack moisture and intensity and may leave a gritty texture.

What wine pairs well with this dish?
A crisp Sauvignon Blanc, Pinot Grigio, or Vermentino complements the herbal, citrusy notes beautifully.

Can I use cottage cheese instead of ricotta?
Cottage cheese is tangier and lumpier. If necessary, blend it until smooth and strain excess liquid, but ricotta is ideal for texture and mild flavor.

How can I make it kid-friendly?
Reduce garlic, add more lemon, and mix in cherry tomatoes or peas. Serve with fun-shaped pasta for visual appeal.

Summary

Green Goddess Ricotta Pasta is a creamy, herb-infused delight that combines the freshness of a garden salad with the comfort of Italian pasta. Vibrant, nutritious, and endlessly customizable, it’s a modern classic perfect for any occasion.