Description
This Roasted Tomato and Garlic Ricotta Pasta is a delicious and creamy Italian-inspired main course perfect for a comforting weeknight dinner. Roasting cherry tomatoes and garlic enhances their natural sweetness and adds a depth of flavor, which pairs beautifully with the creamy ricotta and Parmesan cheese. A hint of lemon zest and fresh basil brings vibrancy to each bite, while the crushed red pepper flakes add an optional subtle heat. Ready in just 35 minutes, this dish is both simple and satisfying.
Ingredients
Scale
Roasted Vegetables
- 1 pint cherry tomatoes
- 6 cloves garlic (unpeeled)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Sauce
- 8 oz pasta (such as rigatoni or penne)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil leaves (chopped)
- Zest of 1 lemon
- 1–2 tablespoons reserved pasta water
Instructions
- Preheat and Roast Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Place the cherry tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 20 to 25 minutes until the tomatoes are blistered and the garlic becomes soft.
- Cook Pasta: While the tomatoes and garlic roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/4 cup of the pasta cooking water before draining the pasta.
- Prepare the Ricotta Sauce: Once the garlic is roasted and cool enough to handle, squeeze the roasted garlic cloves out of their skins into a mixing bowl. Add the ricotta cheese, grated Parmesan, crushed red pepper flakes if using, lemon zest, and 1 to 2 tablespoons of the reserved pasta water. Stir the mixture until smooth and creamy.
- Combine Pasta and Sauce: Add the hot drained pasta and roasted tomatoes (including any juices on the baking sheet) to the bowl with the ricotta sauce. Gently toss everything together to evenly coat the pasta with the sauce and combine the flavors.
- Garnish and Serve: Sprinkle the chopped fresh basil over the pasta. Serve warm immediately for the best flavor and texture.
Notes
- For added richness, stir in a tablespoon of butter or a splash of cream to the ricotta sauce.
- Add sautéed spinach or grilled chicken to boost protein content and vary the flavor.
- If you prefer a smoother sauce, you can blend the ricotta mixture before tossing with pasta.
- Use gluten-free pasta for a gluten-free version of this dish.
