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Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta for Cozy Comfort

This Roasted Tomato and Garlic Ricotta Pasta features roasted garlic, sweet cherry tomatoes, and creamy ricotta, making it a must-try vegetarian dish.
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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 Pasta
  • 2 cups Cherry Tomatoes Can substitute with other ripe tomatoes.
  • 2 tablespoons Olive Oil Any neutral oil can work, but olive oil adds flavor.
  • 4 cloves Garlic If unavailable, use garlic powder; adjust quantity to taste.
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning or fresh oregano if desired.
  • 1 teaspoon Salt Adjust according to personal preference or dietary needs.
  • 1 teaspoon Black Pepper Freshly ground offers a better flavor profile than pre-ground.
  • 8 ounces Pasta Spaghetti, penne, or fusilli work well; adjust cooking times as per package instructions.
For the Sauce
  • 1 cup Ricotta Cheese Alternatives include mascarpone, cream cheese, or a blend of cottage cheese and cream cheese.
  • 1/2 cup Grated Parmesan Cheese Can be substituted with nutritional yeast for a vegan option.
  • 1/4 cup Fresh Basil Leaves Use any available herbs like parsley or thyme as substitutions.
  • 1 tablespoon Lemon Juice Vinegar (like red wine or apple cider) can be used in place of lemon juice.

Equipment

  • Oven
  • Baking sheet
  • large pot
  • Mixing Bowl
  • Tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve the cherry tomatoes and arrange them cut-side up on a baking sheet.
  3. Drizzle the halved tomatoes with olive oil, then sprinkle garlic, oregano, salt, and pepper over them.
  4. Place the seasoned tomatoes in the preheated oven and roast for 20-25 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil; cook the pasta according to package instructions.
  6. In a mixing bowl, combine the ricotta cheese, Parmesan, basil, and lemon juice.
  7. Once the pasta is cooked, reserve ½ cup of pasta water and drain the pasta.
  8. Gently smash the roasted tomatoes and add them, along with any juices, to the pasta pot.
  9. Add the ricotta mixture to the pot and toss until the pasta is evenly coated.
  10. Gradually incorporate the reserved pasta water to adjust sauce consistency; taste and season if needed.
  11. Plate the pasta immediately while warm, garnishing with fresh basil or Parmesan if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; add water when reheating to restore creaminess.

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