Roasted Tomato and Garlic Ricotta Pasta for Cozy Weeknights

This Roasted Tomato and Garlic Ricotta Pasta combines sweet roasted tomatoes and creamy ricotta for a delightful weeknight meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Pasta Use your favorite type like spaghetti, penne, or fusilli.

For the Roasted Mixture

2 cups Cherry Tomatoes Opt for ripe tomatoes.
4 cloves Garlic Minced.
2 tablespoons Olive Oil Essential for roasting.
1 teaspoon Salt A pinch is key for flavor.
1 teaspoon Black Pepper Adds a touch of heat.

For the Creamy Finish

1 cup Ricotta Cheese Balances the acidity of the tomatoes.
0.25 cup Fresh Basil Optional garnish.
0.25 cup Grated Parmesan Cheese Optional for serving.

Equipment

Oven
Large pot
Baking Dish
Mixing Bowl

Method

Cooking Instructions

Preheat your oven to 400°F (200°C).
In a baking dish, combine halved cherry tomatoes, minced garlic, olive oil, salt, and black pepper.
Place the baking dish in the preheated oven and roast for 20-25 minutes until tomatoes are blistered.
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook pasta until al dente.
Once the pasta is drained, transfer it to a mixing bowl and add the roasted tomatoes and ricotta cheese.
Plate the pasta and garnish with fresh basil and grated Parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Ensure to reserve some pasta water for adjusting the sauce consistency.

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