Roasted Tomato and Garlic Ricotta Pasta
Roasted Tomato and Garlic Ricotta Pasta is a delectable dish that combines the rich, caramelized sweetness of roasted tomatoes with creamy ricotta and aromatic garlic. This comforting pasta is perfect for busy weeknights or special gatherings, delivering bursts of flavor in every bite. With its simplicity and versatility, you can easily customize it with your favorite vegetables or pasta types. Enjoy this delightful meal that’s sure to impress family and friends alike!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (spaghetti or penne)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, oregano, salt, and pepper. Toss to coat evenly.
- Roast for 20-25 minutes until soft and caramelized.
- While the tomatoes roast, boil salted water in a large pot and cook the pasta according to package instructions (9-11 minutes). Reserve 1/2 cup of pasta water before draining.
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, chopped basil, and lemon juice until blended.
- Add roasted tomatoes (and their juices) to the warm pasta along with the ricotta mixture. Toss gently until well combined, adding reserved pasta water as needed for desired consistency.
- Adjust seasonings if necessary and serve garnished with extra basil or Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg