Description
A delicious and creamy pasta dish featuring roasted cherry tomatoes and garlic, combined with ricotta and Parmesan for a comforting meal that’s quick and easy to prepare.
Ingredients
Scale
- 1 lb cherry or grape tomatoes
- 6 cloves garlic, peeled and smashed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 12 oz pasta (spaghetti, penne, or your choice)
- Fresh basil, chopped (for garnish)
- Zest of 1 lemon (optional, for a bright finish)
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cherry tomatoes and smashed garlic with olive oil, salt, pepper, oregano, and red pepper flakes. Roast for 20-25 minutes until the tomatoes burst and the garlic is soft.
- While roasting, cook the pasta according to package instructions until al dente, reserving about 1 cup of pasta water before draining.
- In a small bowl, mix ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Set aside.
- Once the tomatoes are done, transfer them and their juices to the pot with the drained pasta. Stir in the ricotta mixture, adding reserved pasta water to create a creamy sauce.
- Garnish with fresh basil, extra Parmesan, and lemon zest, if using. Serve immediately.
Notes
- For added protein, consider adding grilled chicken or shrimp.
- You can substitute ricotta with goat cheese or a dairy-free option if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta Dish
- Method: Baking
- Cuisine: italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 300mg
- Fat: 18 g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 14g
- Cholesterol: 30 mg