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Roasted Tomato and Garlic Ricotta Pasta

Creamy Roasted Tomato and Garlic Ricotta Pasta Bliss

Enjoy a comforting Roasted Tomato and Garlic Ricotta Pasta that's creamy, delicious, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta (spaghetti or penne) Acts as the base, capturing the creamy sauce perfectly.
For the Sauce
  • 2 cups Cherry Tomatoes Heart of the dish; roasting enhances their natural sweetness.
  • 3 tbsp Olive Oil Use high-quality extra virgin for the best flavor.
  • 4 cloves Garlic Roasting mellows its sharpness for a beautiful balance.
  • 1 tsp Dried Oregano Fresh oregano can be a delightful alternative.
  • to taste Salt & Black Pepper Adjust for the perfect seasoning.
For the Creamy Mix
  • 15 oz Ricotta Cheese Creates a luscious texture that balances the acidity of the tomatoes.
  • 1/2 cup Grated Parmesan Cheese For a vegan option, try nutritional yeast.
  • 1/4 cup Fresh Basil Feel free to substitute with parsley or thyme if needed.
  • 1 tbsp Lemon Juice Brightens the dish with its acidity.

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl
  • large pot
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Slice the cherry tomatoes in half and place them cut side up on the baking sheet. Drizzle with olive oil, then add minced garlic, oregano, salt, and pepper.
  3. Roast the tomatoes and garlic in the oven for 20-25 minutes until soft and caramelized.
  4. While roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
  5. In a medium bowl, combine ricotta cheese, grated Parmesan, fresh basil, and lemon juice. Mix until creamy and smooth.
  6. Reserve ½ cup of pasta water, then drain the pasta without rinsing.
  7. Combine the drained pasta with the roasted tomatoes and their juices, folding gently.
  8. Mix in the creamy ricotta base, adding reserved pasta water as needed for desired consistency.
  9. Taste and adjust seasoning, serving immediately garnished with basil or Parmesan.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 700IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Best enjoyed fresh and hot. Store leftovers in an airtight container for up to 3 days.

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