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Roasted Tomato and Garlic Ricotta Pasta

Creamy Roasted Tomato and Garlic Ricotta Pasta Bliss

This Roasted Tomato and Garlic Ricotta Pasta combines sweet tomatoes and creamy ricotta for an unforgettable dinner experience.
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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 Sauce
  • 2 cups Cherry Tomatoes Substitution: Larger tomatoes can be used; adjust roasting time accordingly.
  • 3 tablespoons Olive Oil Substitution: Avocado oil can be used for a different flavor profile.
  • 4 cloves Garlic No direct substitutions.
  • 1 teaspoon Dried Oregano Fresh oregano can be used for a more vibrant taste.
  • to taste Salt Use to taste; Himalayan salt or white pepper can serve as alternatives.
  • to taste Black Pepper Use to taste.
For the Pasta
  • 12 ounces Pasta Options include spaghetti, penne, or fusilli; adjust cooking time according to package instructions.
For the Cheese Mixture
  • 1 cup Ricotta Cheese Substitution: Mascarpone or cottage cheese can work but may alter taste and texture.
  • 1/2 cup Parmesan Cheese Substitute with pecorino or nutritional yeast for a vegan option.
For Garnish
  • 1/4 cup Fresh Basil Substitution: Other soft herbs like parsley or thyme can be used, but flavor will differ.
  • 1 tablespoon Lemon Juice Vinegar can serve as a substitute if lemon is unavailable.

Equipment

  • large pot
  • baking sheet
  • parchment paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve the cherry tomatoes and arrange them in a single layer on the prepared baking sheet.
  3. Drizzle olive oil over the halved tomatoes. Sprinkle minced garlic, dried oregano, salt, and black pepper. Toss gently.
  4. Place the baking sheet in the oven and roast the tomatoes for 20-25 minutes until soft and slightly caramelized.
  5. In a large pot, bring salted water to a boil. Add your pasta of choice and cook according to package instructions.
  6. In a bowl, combine ricotta cheese, grated Parmesan, chopped fresh basil, and lemon juice. Mix until smooth and creamy.
  7. Reserve ½ cup of pasta water before draining the pasta. Return the drained pasta to the pot.
  8. Gently smash the roasted tomatoes with a fork and add them along with their juices to the pot of pasta. Stir to combine.
  9. Pour the ricotta mixture over the pasta and stir to combine, using reserved pasta water as needed for desired creaminess.
  10. Taste and season with additional salt and black pepper if needed. Serve immediately, garnished with extra basil and cheese.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 65gProtein: 20gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 60mgSodium: 450mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 18mgCalcium: 250mgIron: 3mg

Notes

To enhance flavor, use fresh herbs and ensure pasta is cooked al dente.

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