Description
This Roasted Tomato and Garlic Ricotta Pasta recipe is a delicious and comforting dish that combines the sweetness of roasted cherry tomatoes with the creamy richness of ricotta cheese. Perfect for a cozy dinner at home!
Ingredients
Scale
Roasted Tomatoes:
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta:
- 12 ounces pasta (such as spaghetti or penne)
Ricotta Sauce:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Cut cherry tomatoes in half and place on a baking sheet.
- Drizzle olive oil over tomatoes, then sprinkle with garlic, oregano, salt, and pepper. Toss to coat.
- Roast tomatoes in the oven for 20-25 minutes until soft and caramelized.
- Boil a large pot of salted water. Cook pasta according to package instructions.
- Combine ricotta, Parmesan, basil, and lemon juice for the sauce.
- Reserve 1/2 cup pasta water before draining. Return pasta to pot to keep warm.
- Smash roasted tomatoes and add to pasta.
- Pour ricotta mixture over pasta and toss to combine.
- If needed, add reserved pasta water to adjust sauce consistency.
- Adjust seasoning with salt, pepper, or lemon juice.
- Serve immediately, garnished with basil or Parmesan.
Notes
- You can customize this dish by adding your favorite veggies or protein.
- For a lighter version, use whole wheat pasta.
- Leftovers can be refrigerated and reheated with a splash of broth or olive oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Roasted Tomato Pasta, Ricotta Pasta, Italian Pasta Recipe
