Description
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and creamy dish that’s perfect for a quick weeknight meal. Roasting cherry tomatoes and garlic brings out their natural sweetness, which pairs beautifully with the rich ricotta cheese. Tossed with pasta and fresh basil, this dish is sure to become a family favorite!
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as rigatoni or penne)
Roasted Tomatoes and Garlic:
- 1 pint cherry tomatoes
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 fresh basil leaves, chopped
- additional Parmesan and basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast tomatoes and garlic: Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes.
- Cook pasta: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Combine ingredients: In a bowl, mix roasted tomatoes and garlic with ricotta, Parmesan, and red pepper flakes. Add hot pasta and a splash of reserved water. Stir until creamy. Fold in basil.
- Serve: Serve warm, topped with extra Parmesan and basil.
Notes
- For added protein, stir in grilled chicken or white beans.
- You can use low-fat ricotta for a lighter option.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
