Description
Indulge in a comforting bowl of Roasted Tomato and Garlic Ricotta Pasta, a creamy and flavorful dish that’s perfect for a weeknight dinner. This vegetarian pasta is elevated with roasted cherry tomatoes, garlic, and a luscious ricotta sauce.
Ingredients
Scale
Pasta:
- 12 oz pasta (rigatoni, penne, or fusilli)
Roasted Tomatoes and Garlic:
- 1 pint cherry tomatoes
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
Ricotta Sauce:
- 1 cup whole milk ricotta cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
To Serve:
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Roast Tomatoes and Garlic: Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tomatoes are blistered and garlic is soft.
- Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare Ricotta Sauce: In a large bowl, combine ricotta, red pepper flakes, salt, and pepper. Add roasted tomatoes and garlic, mashing slightly with a fork.
- Combine and Serve: Add hot pasta to the bowl, tossing gently and adding reserved pasta water as needed. Stir in Parmesan and garnish with fresh basil.
Notes
- Use herbed ricotta or add greens like spinach or arugula for extra flavor.
- Enjoy the dish warm or at room temperature.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg
