Welcome to My Kitchen!
Hey there, pasta lover! If you’re like me, you crave a delicious meal that’s easy to whip up after a busy day. That’s why I’m excited to share with you my favorite recipe for Roasted Tomato and Garlic Ricotta Pasta. Not only is it creamy and packed with flavor, but it’s also a great weeknight dinner that feels a bit fancy without requiring hours in the kitchen!
Nutritional Benefits
You might not think a creamy pasta dish could be good for you, but this one has a secret punch of nutrition! Cherry tomatoes are a fantastic source of vitamins C and K along with powerful antioxidants. Plus, ricotta cheese gives you a boost of calcium and protein, especially if you opt for part-skim. Using fresh herbs like parsley not only adds flavor but also brings added nutrients. So, you can enjoy this meal without guilt while still feeling satisfied!
Fun Variations to Try
- Swap the Pasta: If you’re looking for a gluten-free option, feel free to use gluten-free pasta that you love! You can also substitute penne for any shape you prefer, like rotini or spaghetti.
- Add Some Greens: Want to make this recipe even healthier? Toss in some spinach or kale right when you combine the pasta and tomatoes—it wilts perfectly and adds flavor!
- Change the Cheese: Ricotta gives a beautiful creaminess but feel free to swap in goat cheese or even a vegan cream cheese if you’re dairy-free!
Yummy Roasted Tomato & Garlic Ricotta Pasta Recipe
Ingredients
- Penne pasta (or your favorite pasta)
- 1 pint cherry tomatoes
- 1 cup fresh ricotta cheese
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, for a kick!)
- Parmesan cheese, for garnish
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Cooking Instructions
- First things first—let’s preheat that oven to 400°F (200°C) so it’s nice and hot for our tomatoes.
- In a mixing bowl, toss your cherry tomatoes with the olive oil, minced garlic, salt, black pepper, and optional red pepper flakes. You want them well-coated but not swimming in oil. Spread them out evenly on a baking sheet.
- Roast those beauties in the oven for about 20-25 minutes until they get all blistered and caramelized. Just wait until you smell that delicious aroma!
- While the tomatoes are roasting, put a large pot of salted water on to boil. Toss in your penne and cook to al dente according to the package’s instructions. Before you drain it, make sure to reserve ½ cup of that pasta water for later!
- Once the pasta is cooked and drained, return it to the pot over low heat. Add in your roasted tomatoes (with all the tasty juices) and the minced parsley. Stir everything together gently.
- Now, for the magic touch: Add the fresh ricotta cheese! Gradually mix in some of that reserved pasta water until you achieve a creamy, decadent consistency. It’s like hugging your pasta with cheesiness!
- Give it a taste, and season with more salt and black pepper if you need. Mix until everything is combined and coated.
- Serve up your pasta in bowls, topping each serving with more ricotta, a sprinkle of Parmesan cheese, and extra parsley for that fresh touch. Yum! You’re all set to enjoy!
Helpful Tips
- If you find yourself with leftover pasta, store it in an airtight container in the fridge for up to 3 days. Just add a splash of water when reheating to bring back that creamy texture!
- Feel free to customize your roast by adding in other veggies like zucchini, bell peppers, or even mushrooms before baking them.
- Looking for a lighter option? Substitute some of the ricotta with Greek yogurt for a tangy twist.
Equipment You’ll Need
Here’s a quick list of what you’ll need to get cooking:
- A baking sheet (for roasting tomatoes)
- A large pot (for boiling pasta)
- A mixing bowl (for tossing ingredients)
- A wooden spoon or spatula (for stirring)
- A measuring cup (for pasta water and other ingredients)
Frequently Asked Questions
- Can I use different types of pasta? Absolutely! Feel free to use any pasta shape you enjoy.
- Is there a substitute for ricotta cheese? Yes, you can use cottage cheese, goat cheese, or even a vegan option if you prefer!
- How do I store leftovers? Store them in an airtight container in the fridge for up to 3 days.
- Can I make this vegan? Yes! Use vegan cream cheese or cashew cream instead of ricotta, and check the pasta for no egg.
- What can I serve this pasta with? It pairs wonderfully with a light salad or some garlic bread for a complete meal!
Let’s Connect!
Did you try making the Roasted Tomato and Garlic Ricotta Pasta? I’d love to hear how it turned out for you! Feel free to share your thoughts and photos with me. And if you’re looking for more easy, delicious recipes, follow me on Pinterest—let’s cook delicious meals together!
