Go Back
–+ servings
Roasted Tomato and Garlic Ricotta Pasta

Creamy Roasted Tomato and Garlic Ricotta Pasta Delight

Enjoy a comforting bowl of Roasted Tomato and Garlic Ricotta Pasta, perfect for any dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Spaghetti or Penne Any type works beautifully, including gluten-free options.
For the Roasted Tomatoes
  • 2 cups Cherry Tomatoes Grape or heirloom tomatoes make great substitutes.
  • 2 tablespoons Olive Oil Avocado oil is a lighter alternative.
  • 3 cloves Garlic Roasted garlic offers a sweet twist.
  • 1 teaspoon Dried Oregano Italian seasoning can also work.
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 1/2 teaspoon Black Pepper Freshly cracked is ideal for flavor.
For the Creamy Sauce
  • 15 ounces Ricotta Cheese Mascarpone or cottage cheese can provide a unique twist.
  • 1/2 cup Grated Parmesan Cheese For a vegan option, try nutritional yeast.
  • 1/4 cup Fresh Basil Leaves Parsley or thyme work as substitutes.
  • 2 tablespoons Lemon Juice White wine vinegar also works well.

Equipment

  • Oven
  • Baking Sheet
  • Large Pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve the cherry tomatoes and lay them cut-side up on a baking sheet. Drizzle generously with olive oil.
  3. Sprinkle the halved tomatoes with minced garlic, dried oregano, salt, and freshly cracked black pepper.
  4. Place the baking sheet in the oven and roast the tomatoes for 20-25 minutes.
  5. While the tomatoes roast, bring a large pot of salted water to a boil. Cook your choice of pasta for 9-11 minutes.
  6. In a separate bowl, combine the ricotta cheese, grated Parmesan, fresh basil leaves, and lemon juice. Stir well.
  7. Once the pasta is cooked, reserve ½ cup of pasta cooking water, drain the rest, and return the hot pasta to the pot.
  8. Smash the roasted tomatoes gently with a fork and add them to the pot with the pasta. Mix thoroughly.
  9. Mix in the prepared ricotta sauce, tossing everything together until the pasta is fully coated.
  10. Serve the pasta immediately, possibly garnished with extra fresh basil or Parmesan cheese.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Perfect for a quick weeknight dinner with room for creativity.

Tried this recipe?

Let us know how it was!