Green Goddess Ricotta Pasta

Green Goddess Ricotta Pasta: A Fresh, Creamy Delight

The Green Goddess Ricotta Pasta is a modern culinary masterpiece that marries the creamy richness of Italian ricotta with the vibrant, herbaceous flair of the classic Green Goddess dressing. This dish has quickly gained popularity among food lovers seeking a balance between indulgence and freshness. Originating from a fusion of Mediterranean and Californian cuisine, it brings together the best of both worlds—creamy comfort and garden-fresh vitality. Whether you’re cooking for a weeknight dinner or hosting a casual brunch, this pasta offers a luscious, satisfying experience without requiring hours in the kitchen.

The History Behind the Dish

The roots of this recipe stretch across continents and centuries. Ricotta cheese, a staple in Italian cooking, dates back to ancient times when resourceful farmers discovered how to transform leftover whey into a soft, milky cheese. Meanwhile, the term “Green Goddess” originated in 1920s San Francisco at the Palace Hotel, where chefs created a lush green dressing made with herbs, anchovies, and mayonnaise to honor actor George Arliss during his run in the play *The Green Goddess*. Over time, the dressing evolved, dropping the anchovies in many versions to become more universally appealing.

In recent years, home cooks and professional chefs alike began reimagining traditional pasta dishes by incorporating the flavors of Green Goddess dressing—parsley, tarragon, chives, lemon, and garlic—into creamy sauces. The innovation of blending these fresh herbs directly into ricotta cheese created a lighter alternative to heavy cream-based sauces while maintaining a luxurious texture. Thus, the Green Goddess Ricotta Pasta was born: a contemporary homage to tradition, reinvented for today’s palate that values bold flavor, simplicity, and wholesome ingredients.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Green Goddess Ricotta Pasta lies in its carefully chosen ingredients, each contributing to a harmonious blend of taste, texture, and nutrition:

Ricotta Cheese – The star of the sauce, ricotta provides a velvety base with a mild sweetness and just enough tang to carry other flavors. Opt for whole-milk ricotta for maximum creaminess.
Fresh Herbs – A generous mix of flat-leaf parsley, chives, and tarragon forms the “green” essence. Parsley adds freshness, chives bring a subtle onion note, and tarragon lends a faint anise-like complexity.
Garlic – Minced fresh garlic gives a pungent kick that mellows beautifully when tossed with warm pasta.
Lemon Zest and Juice – Brightens the entire dish, cutting through the richness and elevating the herbal notes.
Extra Virgin Olive Oil – Adds silkiness and depth while enhancing the absorption of fat-soluble nutrients from the herbs.
Salt & Black Pepper – Essential for balancing and layering flavor.
Pasta – Short shapes like cascatelli, gemelli, or penne work best, as their ridges and nooks hold the thick ricotta sauce. Gluten-free options like brown rice pasta also perform well.
Pasta Water – The starchy liquid used to loosen the sauce and help it cling to every strand.
Optional Add-ins – Grated Parmesan, toasted pine nuts, roasted vegetables, grilled chicken, or white beans can elevate the dish further.

Step-by-Step Recipe

Serves 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Cook the Pasta: Bring a large pot of salted water to a boil (use about 1 tablespoon of salt per 4 quarts of water). Add 12 ounces of your preferred short-cut pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Prepare the Green Goddess Ricotta Sauce: While the pasta cooks, in a large mixing bowl, combine 1 ½ cups of whole-milk ricotta, ¼ cup extra virgin olive oil, zest and juice of 1 medium lemon, 3 cloves of minced garlic, ½ teaspoon sea salt, and ¼ teaspoon freshly cracked black pepper.
Add the Herbs: Finely chop ½ cup packed flat-leaf parsley, 3 tablespoons chopped chives, and 2 tablespoons chopped tarragon. Stir them into the ricotta mixture until thoroughly combined. Taste and adjust seasoning as needed—add more lemon for brightness, salt for depth, or herbs for vibrancy.
Combine Pasta and Sauce: Drain the cooked pasta and immediately return it to the pot. Pour the Green Goddess ricotta mixture over the hot pasta. Toss vigorously using tongs or a large spoon, gradually adding ¼ to ½ cup of reserved pasta water until the sauce becomes silky and coats each piece evenly.
Serve Immediately: Divide among warmed bowls. Top with additional chopped herbs, a drizzle of olive oil, grated Parmesan cheese, and a crack of black pepper. Serve while warm for the best texture and aroma.

Tips for Perfect Green Goddess Ricotta Pasta Every Time

Use High-Quality Ricotta: Avoid low-fat or watery ricotta. Whole-milk ricotta from brands like Calabro, Bellwether Farms, or fresh from an Italian deli ensures a rich, smooth sauce.
Don’t Skip the Pasta Water: The starch in the cooking water is essential for emulsifying the sauce and helping it adhere to the pasta. Add it slowly until you reach the desired consistency.
Season in Layers: Season both the pasta water and the sauce. This builds depth and prevents blandness.
Work Quickly: Combine the sauce with the hot pasta immediately after draining. Ricotta firms up as it cools, so timing is key.
Chop Herbs Fine: Finely chopped herbs distribute flavor evenly and integrate better into the creamy sauce.
Balance Acidity: If the lemon overwhelms, add a tiny pinch of sugar or a splash of olive oil to mellow it out.
Warm Your Serving Bowls: For restaurant-quality presentation, warm your plates or bowls in the oven before serving to keep the pasta hot longer.

Variations and Customizations

This recipe is incredibly versatile and welcomes creative twists. Here are some delicious ways to customize your Green Goddess Ricotta Pasta:

Protein-Packed Version: Add grilled chicken breast, shrimp, flaked salmon, or seared tofu for a heartier meal.
Vegetarian Boost: Stir in roasted cherry tomatoes, sautéed spinach, blistered zucchini, or charred asparagus.
Vegan Option: Substitute ricotta with cashew ricotta (blend soaked cashews, lemon juice, nutritional yeast, and water), use vegan pasta, and omit cheese toppings.
Dairy-Free: Use a plant-based ricotta alternative and skip Parmesan or replace with a vegan version.
Spicy Kick: Add red pepper flakes, a dash of sriracha, or thinly sliced jalapeños for heat.
Nutty Crunch: Top with toasted pine nuts, walnuts, or sunflower seeds for added texture.
Seafood Twist: Fold in lump crabmeat or scallops for an elegant, coastal-inspired dish.
Spring-Inspired: Mix in fresh peas, fava beans, and edible flowers for a seasonal celebration.
Grain Swap: Replace pasta with cooked farro, quinoa, or couscous for a grain bowl variation.

Health Considerations and Nutritional Value

Green Goddess Ricotta Pasta isn’t just delicious—it can be part of a balanced diet when prepared mindfully. Here’s a breakdown of its nutritional profile (per serving, approx. 1/4 of recipe):

Calories: ~450–550 (depending on additions)
Protein: 15–20g (from ricotta and optional protein add-ins)
Fat: 20–28g (mostly healthy monounsaturated fats from olive oil and ricotta)
Carbohydrates: 50–60g (primarily complex carbs from whole wheat or legume-based pasta)
Fiber: 3–6g (higher if using whole grain or legume pasta)
Vitamins & Minerals: Rich in vitamin C (lemon and herbs), calcium (ricotta), vitamin K (parsley), and antioxidants.

Health Benefits:

The fresh herbs provide anti-inflammatory compounds and support digestion.
Lemon juice enhances iron absorption from plant-based foods.
Olive oil contributes heart-healthy fats linked to reduced cardiovascular risk.
Ricotta is lower in sodium and fat compared to many cheeses and offers high-quality protein.

Considerations:

For a lower-calorie option, reduce the ricotta to 1 cup and increase pureed steamed cauliflower or zucchini for bulk.
Those with lactose sensitivity may opt for lactose-free ricotta or sheep’s milk ricotta, which is often better tolerated.
Monitor sodium content if adding Parmesan or using pre-seasoned store-bought ricotta.
Gluten-free eaters should pair with certified gluten-free pasta to avoid cross-contamination.

Full Ingredients List

12 oz (340g) short-cut pasta (penne, cascatelli, fusilli, etc.)
1 ½ cups (360g) whole-milk ricotta cheese
¼ cup (60ml) extra virgin olive oil
Zest and juice of 1 medium lemon (about 2 tbsp juice)
3 cloves garlic, finely minced
½ cup (15g) fresh flat-leaf parsley, finely chopped
3 tbsp (9g) fresh chives, finely chopped
2 tbsp (6g) fresh tarragon, finely chopped
1 tsp sea salt (or to taste)
¼ tsp freshly ground black pepper
1 cup (240ml) reserved pasta cooking water
Optional: ¼ cup grated Parmesan cheese, toasted nuts, extra herbs, or protein

Detailed Directions

Boil Salted Water: Fill a large pot with 4–6 quarts of water. Add 1 tablespoon of salt and bring to a rolling boil.
Cook Pasta: Add 12 oz of pasta and stir immediately to prevent sticking. Cook until al dente (usually 1–2 minutes less than package directions). Before draining, scoop out 1 full cup of starchy pasta water and set aside.
Make the Sauce Base: In a large mixing bowl, add ricotta, olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Whisk together until smooth and well blended.
Incorporate Herbs: Stir in the chopped parsley, chives, and tarragon. Mix thoroughly. Taste and adjust: more lemon for acidity, salt for savoriness, or herbs for freshness.
Combine While Hot: Transfer the drained pasta to a large bowl or back into the empty pot. Pour the Green Goddess ricotta mixture over the pasta.
Emulsify with Pasta Water: Begin tossing the pasta with tongs. Gradually pour in ¼ cup of reserved pasta water at a time, continuing to toss until the sauce becomes creamy and clings to the pasta. You may need ½ to ¾ cup total.
Final Adjustments: Check seasoning. Add another pinch of salt or pepper if needed. If the sauce feels too thick, add a bit more pasta water. If too thin, let it sit for a minute—the ricotta will thicken slightly as it cools.
Serve Warm: Plate immediately. Garnish with extra herbs, a sprinkle of Parmesan, a drizzle of olive oil, and freshly cracked black pepper.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
It’s best served fresh, but you can prep components in advance. Make the sauce (without tossing) and cook the pasta separately. Reheat the pasta briefly in salted water, then combine with the sauce and a splash of water to refresh the texture.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore creaminess. Microwaving may cause separation.

Why is my sauce too thick or grainy?
Ricotta can separate if overheated or mixed too vigorously. Always toss with warm—not boiling—pasta and use starchy water to thin. Avoid microwaving the sauce.

Can I freeze Green Goddess Ricotta Pasta?
Freezing is not recommended. Ricotta tends to release water and become grainy upon thawing, compromising texture.

Is this dish vegetarian? Vegan?
Yes, it’s vegetarian as written. For vegan, substitute ricotta with a plant-based version, use egg-free pasta, and omit Parmesan.

What can I use instead of tarragon?
Tarragon has a unique licorice note. If unavailable, use additional chives or a small amount of basil or dill. Avoid oregano or rosemary—they overpower the delicate profile.

Can I use dried herbs?
Fresh herbs are essential for the bright “green goddess” character. Dried herbs lack moisture and vibrancy and will result in a muted flavor. Stick to fresh for best results.

Is this kid-friendly?
Many children love the creamy texture and mild tang. Start with less garlic and tarragon, and let them add herbs gradually. Serve with fun-shaped pasta for extra appeal.

Summary

Green Goddess Ricotta Pasta is a vibrant, creamy dish that combines the richness of Italian ricotta with the fresh herb-laden charm of California’s iconic Green Goddess dressing. Quick to prepare and endlessly customizable, it’s a modern classic that delights the senses and nourishes the body.

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