Roasted Tomato and Garlic Ricotta Pasta Recipe
Indulge in this comforting and flavorful Roasted Tomato and Garlic Ricotta Pasta that combines the sweetness of roasted tomatoes with the creaminess of ricotta cheese for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Tomatoes:
- 1 lb cherry or grape tomatoes
- 6 cloves garlic, peeled and smashed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Pasta:
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 12 oz pasta (spaghetti, penne, or your choice)
- Fresh basil, chopped (for garnish)
- Zest of 1 lemon (optional, for a bright finish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Tomatoes: On a large baking sheet, toss the cherry tomatoes and smashed garlic with olive oil, salt, pepper, oregano, and red pepper flakes. Roast for 20-25 minutes until the tomatoes burst and the garlic is soft.
- Cook Pasta: While roasting, cook the pasta according to package instructions until al dente, reserving about 1 cup of pasta water before draining.
- Prepare Ricotta Mixture: In a small bowl, mix ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Set aside.
- Combine Ingredients: Once the tomatoes are done, transfer them and their juices to the pot with the drained pasta. Stir in the ricotta mixture, adding reserved pasta water to create a creamy sauce.
- Garnish and Serve: Garnish with fresh basil, extra Parmesan, and lemon zest, if using. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg
Keywords: Roasted Tomato Garlic Ricotta Pasta, Pasta Recipe, Tomato Pasta, Italian Pasta
