Description
A quick and delightful pasta dish made with creamy ricotta cheese and fresh ingredients.
Ingredients
Scale
- 12 ounces pasta (your choice)
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, or until they start to soften.
- Reduce the heat to low and stir in the ricotta cheese, mixing until well combined. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
- Add the cooked pasta to the skillet and toss to coat in the ricotta sauce. Stir in the fresh basil, grated Parmesan cheese, salt, and pepper. If desired, sprinkle with red pepper flakes for a bit of heat.
- Serve immediately, garnished with additional basil and Parmesan if desired.
Notes
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- This dish can be enjoyed warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 20 mg