Description
Indulge in a creamy and flavorful dish with this Roasted Tomato and Garlic Ricotta Pasta recipe. Perfectly roasted cherry tomatoes and garlic mixed with ricotta cheese create a rich sauce that coats every strand of pasta. This Italian-inspired dish is easy to make and bursting with savory goodness.
Ingredients
Scale
Pasta:
- 12 oz pasta (penne, rigatoni, or fusilli)
Roasted Tomatoes:
- 1 pint cherry tomatoes
Garlic Mixture:
- 6 cloves garlic (unpeeled)
- 2 tablespoons olive oil
Sauce:
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- zest and juice of 1/2 lemon
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place cherry tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 20–25 minutes, until tomatoes are blistered and garlic is soft. Let cool slightly, then peel the garlic cloves.
- Cook the pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Make the sauce: Mix ricotta, Parmesan, roasted garlic, salt, pepper, red pepper flakes, lemon zest, and lemon juice in a bowl until creamy.
- Combine: Add the hot pasta to the sauce, toss to coat. Add reserved pasta water gradually until desired creaminess. Fold in roasted tomatoes. Top with basil and more Parmesan if desired.
Notes
- Great served warm or at room temperature.
- You can add sautéed spinach or grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
