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Roasted Tomato and Garlic Ricotta Pasta

Creamy Roasted Tomato and Garlic Ricotta Pasta Bliss

This Roasted Tomato and Garlic Ricotta Pasta offers creamy richness and vibrant flavors in just 40 minutes, making it a perfect fit for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Tomatoes
  • 2 cups Cherry Tomatoes Substitution: Use grape tomatoes if needed.
  • 2 tablespoons Olive Oil Substitution: Can substitute with melted butter.
  • 4 cloves Garlic (minced) Adjust quantity according to your preference.
  • 1 teaspoon Dried Oregano Substitution: Use Italian seasoning for variety.
  • 1 teaspoon Salt Adjust to taste!
  • 1/2 teaspoon Black Pepper Freshly ground is preferable.
For the Pasta
  • 8 ounces Pasta (spaghetti or penne) Any favored pasta shape will work.
For the Creamy Sauce
  • 1 cup Ricotta Cheese Substitution: Mascarpone or cream cheese can be used.
  • 1/2 cup Parmesan Cheese (grated) Substitution: Nutritional yeast for vegan version.
  • 1/4 cup Fresh Basil (chopped) Substitution: Other herbs like thyme or parsley.
  • 1 tablespoon Lemon Juice Use fresh lemon juice for best results.

Equipment

  • oven
  • baking sheet
  • large pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve the cherry tomatoes and arrange them cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with minced garlic, dried oregano, salt, and pepper. Toss gently to coat evenly.
  3. Roast the tomatoes in the preheated oven for 20-25 minutes until soft and caramelized.
  4. While the tomatoes are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, around 9-11 minutes.
  5. In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice. Stir until smooth and creamy.
  6. Reserve ½ cup of pasta water before draining the pasta. Return drained pasta to the pot.
  7. Smash the roasted tomatoes with a fork and stir into the pot of cooked pasta.
  8. Add creamy ricotta mixture to the pot and toss until well combined.
  9. Adjust sauce consistency with reserved pasta water if needed, stirring until creamy.
  10. Serve the pasta garnished with fresh basil and extra Parmesan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil.

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