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Roasted Tomato and Garlic Ricotta Pasta

Creamy Roasted Tomato and Garlic Ricotta Pasta You'll Crave

A comforting vegetarian dish featuring roasted tomatoes and creamy ricotta, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Tomatoes
  • 2 cups Cherry Tomatoes The star of this dish; their sweetness enhances as they roast.
  • 2 tablespoons Olive Oil Adds richness while roasting; can substitute with avocado oil.
  • 4 cloves Garlic Transformative when roasted, bringing an aromatic sweetness.
For the Pasta
  • 12 ounces Pasta (spaghetti or penne) Any pasta can be used, just adjust cooking time.
  • 1 teaspoon Salt Essential for flavor enhancement; adjust according to your taste.
  • 1/2 teaspoon Black Pepper Essential for flavor enhancement; adjust according to your taste.
For the Creamy Sauce
  • 1 cup Ricotta Cheese Provides that luscious, creamy texture.
  • 1/2 cup Parmesan Cheese Deepens flavors; use nutritional yeast as a vegan substitute.
  • 1/4 cup Fresh Basil Leaves Elevates the dish with its freshness.
  • 1 tablespoon Lemon Juice Brightens flavors; always opt for fresh for the best taste.
For the Seasoning
  • 1 teaspoon Dried Oregano A must for herby depth; consider using fresh but adjust to taste.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Large Pot
  • knife
  • Measuring cups
  • measuring spoons
  • fork

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C). Prepare your baking sheet.
  2. Slice the cherry tomatoes in half and arrange them cut-side up on the baking sheet.
  3. Drizzle olive oil over the tomatoes and sprinkle with minced garlic, oregano, salt, and pepper. Toss gently to combine.
  4. Roast the tomatoes for 20-25 minutes until softened and caramelized.
  5. Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions.
  6. In a mixing bowl, combine ricotta cheese, Parmesan, chopped basil, and lemon juice. Mix until smooth.
  7. Reserve ½ cup of pasta water, then drain the pasta.
  8. Smash the roasted tomatoes into the pasta, mixing in the juices.
  9. Fold in the creamy ricotta mixture, adding reserved pasta water until reaching desired consistency.
  10. Serve warm, garnishing with extra basil and Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 62gProtein: 20gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Opt for ripe cherry tomatoes for maximum sweetness. Reserve pasta water for a creamy sauce consistency. Use fresh ingredients for the best flavor.

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