Roasted Tomato and Garlic Ricotta Pasta
If you’re in search of a comforting dish that brings joy to your dinner table, look no further than this Roasted Tomato and Garlic Ricotta Pasta. This delightful recipe balances the sweetness of roasted cherry tomatoes with the creamy richness of ricotta cheese and aromatic garlic. Perfect for busy weeknights or family gatherings, it’s a satisfying meal that everyone will love. Plus, it comes together in just 40 minutes, making it a fantastic option for those looking to whip up something delicious without spending hours in the kitchen. With flexible ingredients and room for customization, this pasta dish is sure to become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 ounces pasta (spaghetti or your choice)
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine cherry tomatoes and unpeeled garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until blistered.
- Cook pasta according to package instructions until al dente, reserving about 1 cup of starchy water before draining.
- Squeeze the roasted garlic from its skins into a bowl; mix with ricotta, Parmesan, lemon zest, and juice until smooth.
- Combine drained pasta with the ricotta mixture and roasted tomatoes. Add reserved pasta water gradually until desired creaminess is achieved.
- Stir in fresh basil before serving warm.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg