Go Back
–+ servings
Tomato and Garlic Ricotta Pasta

Creamy Tomato and Garlic Ricotta Pasta for Cozy Nights

This Tomato and Garlic Ricotta Pasta is a comforting vegetarian dish that delights with creamy ricotta and roasted tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta (spaghetti, penne, etc.) Use any pasta you love!
  • 1 tsp Salt Adjust based on taste preferences.
For the Roasted Tomatoes
  • 2 cups Cherry Tomatoes Substitute grape tomatoes if needed.
  • 2 tbsp Olive Oil Any neutral oil can work.
  • 4 cloves Garlic Roasted garlic becomes sweet and mellow.
  • 1 tsp Dried Oregano Fresh oregano offers vibrant flavor.
  • 1 tsp Black Pepper Freshly cracked for optimal flavor.
For the Sauce
  • 15 oz Ricotta Cheese Mascarpone can substitute for a richer flavor.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be replaced for a vegan option.
  • 1 cup Fresh Basil Parsley can be a good substitute.
  • 2 tbsp Lemon Juice Vinegar can also be used, sparingly.

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 spread them out on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, oregano, salt, and black pepper. Toss until evenly coated.
  3. Roast the tomatoes for 20–25 minutes until soft and caramelized.
  4. In a large pot, bring salted water to a boil and cook pasta for 9-11 minutes until al dente. Drain, reserving ½ cup pasta water.
  5. Combine ricotta, grated Parmesan, basil, and lemon juice in a mixing bowl, stirring until smooth.
  6. Smash the roasted tomatoes and pour them into the pasta along with their juices.
  7. Mix the ricotta sauce into the pasta, adding reserved pasta water for desired consistency.
  8. Taste and adjust the seasoning with salt, pepper, or lemon juice.
  9. Serve immediately, garnishing with fresh basil or Parmesan.

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Mix ricotta with hot pasta for a creamy texture. Don't overcrowd the pan when roasting tomatoes for even cooking.

Tried this recipe?

Let us know how it was!