Description
Indulge in the creamy goodness of Roasted Tomato and Garlic Ricotta Pasta, a flavorful dish that combines the sweetness of roasted tomatoes with the richness of garlic-infused ricotta sauce. This vegetarian pasta is a delightful main course that is simple to prepare yet impressively delicious.
Ingredients
Scale
Pasta:
- 12 oz pasta (such as rigatoni or penne)
Roasted Tomatoes:
- 2 cups cherry tomatoes
Garlic Ricotta Sauce:
- 6 garlic cloves (peeled)
- 2 tablespoons olive oil
- 1 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh basil (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F. Place cherry tomatoes and garlic on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes.
- Cook the pasta: Cook pasta until al dente, then drain, reserving 1/2 cup of pasta water.
- Prepare the ricotta mixture: Whisk together ricotta, Parmesan, lemon zest, lemon juice, and red pepper flakes. Mash roasted garlic and stir into the ricotta mixture. Season with salt and pepper.
- Combine and serve: Toss hot pasta with the ricotta mixture, adding reserved pasta water as needed. Fold in roasted tomatoes, garnish with basil and Parmesan, and serve.
Notes
- Add grilled chicken or shrimp for protein.
- Stir in spinach or arugula for extra greens.
- Use part-skim ricotta for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
