Description
This creamy tomato ricotta pasta combines vibrant cherry tomatoes with rich ricotta cheese for a delightful midday meal.
Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- In a large skillet, heat olive oil over medium heat. Once hot, add the halved cherry tomatoes. Sauté for about 5 minutes until they start to soften and release their juices.
- Stir in minced garlic and dried oregano. Cook for an additional 2 minutes until fragrant.
- Lower the heat and add the ricotta cheese to the skillet. Stir until the cheese is well combined with the tomato mixture, creating a creamy sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- Add the cooked pasta to the skillet. Toss until the pasta is well coated with the creamy tomato sauce. Season with salt and pepper to taste.
- Remove from heat. Plate the pasta, garnishing each serving with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
- Serve immediately, enjoying the delightful flavors in every bite!
Notes
Feel free to add vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Pasta, Tomato, Ricotta, Vegetarian, Quick Meal, Creamy Pasta
