Description
Indulge in the creamy goodness of this Roasted Tomato and Garlic Ricotta Pasta. A flavorful combination of roasted tomatoes, garlic, and ricotta cheese tossed with pasta for a satisfying meal.
Ingredients
Scale
Pasta:
- 12 oz pasta (rigatoni or penne)
Roasted Tomatoes:
- 1 pint cherry tomatoes
- 6 cloves garlic (peeled)
- 2 tablespoons olive oil
- Salt and pepper to taste
Ricotta Mixture:
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Roast Tomatoes: Toss cherry tomatoes and garlic with olive oil, salt, and pepper. Roast for 20–25 minutes.
- Cook Pasta: Cook pasta until al dente, then drain.
- Prepare Ricotta Mixture: Combine ricotta, Parmesan, lemon zest, lemon juice, and red pepper flakes. Fold in roasted garlic and tomatoes.
- Combine: Add hot pasta to the mixture, tossing gently. Adjust consistency with pasta water. Stir in fresh basil.
- Serve: Serve warm with extra Parmesan and basil.
Notes
- For added richness, drizzle with more olive oil or pesto.
- This dish is delicious chilled as a pasta salad. Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
