Description
A creamy and flavorful pasta dish featuring roasted cherry tomatoes and ricotta cheese.
Ingredients
Scale
- 8 ounces pasta (penne or fusilli)
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, pepper, garlic powder, and oregano. Spread them out in a single layer.
- Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, and lemon juice. Mix until well combined.
- Add the cooked pasta to the bowl with the cheese mixture. Toss in the roasted tomatoes and fresh basil. If the pasta seems dry, add some reserved pasta water, a little at a time, until you reach your desired consistency.
- Serve immediately, garnished with extra basil and a sprinkle of Parmesan if desired.
Notes
- For added protein, consider mixing in cooked chicken or sautéed shrimp before serving.
- Substitute the cherry tomatoes with diced bell peppers or zucchini for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg