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Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta for Cozy Nights

This Roasted Tomato and Garlic Ricotta Pasta is a comforting vegetarian-friendly dish that comes together in mere minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 cups Cherry Tomatoes Any variety of ripe tomatoes can be used.
  • 4 cloves Garlic Minced or substitute with garlic powder.
  • 2 tablespoons Olive Oil Any cooking oil can substitute.
  • 1 teaspoon Dried Oregano Can replace with Italian seasoning.
  • 1 teaspoon Salt Kosher salt can be substituted.
  • 1 teaspoon Black Pepper White pepper is an alternative.
For the Pasta
  • 12 oz Pasta Any shape like spaghetti, penne, or fusilli.
For the Creamy Sauce
  • 1 cup Ricotta Cheese Mascarpone or blended cottage cheese can be used.
  • 1/2 cup Grated Parmesan Nutritional yeast for vegan versions.
  • 1/4 cup Fresh Basil Can substitute with parsley or spinach.
  • 1 tablespoon Lemon Juice White vinegar can be used as an alternative.

Equipment

  • Oven
  • baking sheet
  • Large pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve cherry tomatoes and arrange them on a baking sheet in a single layer.
  3. Drizzle halved tomatoes with olive oil, then sprinkle with minced garlic, dried oregano, salt, and black pepper. Toss gently to coat.
  4. Roast the tomatoes in the oven for 20-25 minutes until blistered and caramelized.
  5. In a large pot, boil salted water and cook your pasta according to package instructions until al dente.
  6. In a mixing bowl, combine ricotta cheese, grated Parmesan, fresh basil, and lemon juice. Stir until creamy.
  7. Reserve about ½ cup of the starchy pasta water before draining the cooked pasta.
  8. Add the drained pasta to the baking sheet with the roasted tomatoes and juices. Toss gently.
  9. Add the ricotta sauce to the pasta and tomatoes, stirring well to combine. Adjust thickness with reserved pasta water if needed.
  10. Taste and adjust seasoning as necessary. Serve garnished with fresh basil or Parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Perfect for busy nights or when hosting, this dish can be adapted for different diets and is a true crowd-pleaser.

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