Description
A delightful pasta dish featuring roasted cherry tomatoes and garlic mixed with creamy ricotta cheese.
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 the oven to 400°F (200°C).
- On a baking sheet, combine the halved cherry tomatoes and unpeeled garlic cloves. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until the tomatoes are blistered and the garlic is soft. Remove from the oven and let cool slightly.
- While the tomatoes and garlic are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Once the garlic is cool enough to handle, squeeze the roasted garlic out of its skins into a large bowl. Add the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Mix until smooth and creamy.
- Add the drained pasta to the bowl with the ricotta mixture, along with the roasted tomatoes. Toss to combine, adding reserved pasta water a little at a time until the desired creaminess is achieved.
- Stir in the fresh basil and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra basil and Parmesan if desired.
Notes
- For a vegan option, substitute ricotta and Parmesan with plant-based alternatives.
- Feel free to add other vegetables or proteins to the pasta for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg