Can I make this dish gluten-free?

Absolutely! You can use gluten-free pasta made from rice, quinoa, or chickpeas. The cooking process is the same, and the flavor will still be delightful.

What can I use instead of ricotta cheese?

If you're looking for a lighter option, cottage cheese is a great substitute. For a vegan option, consider using blended tofu or cashew cream to mimic the creaminess.

Why should I roast tomatoes for this recipe?

Roasting tomatoes enhances their natural sweetness and brings out deeper flavors. It also softens their texture, which creates a wonderful contrast with the pasta.

Can I add protein to this dish?

Certainly! Grilled chicken, shrimp, or even chickpeas can be added to boost the protein content of the dish while maintaining its delicious flavor.

How can I store leftovers?

Store any leftovers in an airtight container and refrigerate them for up to three days. Reheat gently on the stove or in the microwave.

Roasted Tomato and Garlic Ricotta Pasta: Easy and Delicious

Ingredients

Scale

2 cups cherry tomatoes
1 tablespoon olive oil
4 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces pasta (spaghetti or penne)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil (chopped)
1 tablespoon lemon juice

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Instructions

Preheat your oven to 400°F (200°C) and slice the cherry tomatoes in half. Spread them out evenly on a baking sheet.
Drizzle olive oil over the tomatoes and sprinkle with minced garlic, oregano, salt, and black pepper. Toss everything to coat evenly and roast in the oven for about 20 to 25 minutes until the tomatoes are soft and caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
In a bowl, mix together the ricotta cheese, grated Parmesan cheese, chopped basil, and lemon juice to create your delicious sauce.
Once the pasta is cooked, reserve some pasta water before draining. Return the pasta to the pot and mix in the roasted tomatoes along with their juices. Stir in the ricotta mixture, adding reserved pasta water as needed to achieve your desired consistency.
Taste and adjust seasoning before serving, garnished with extra basil or Parmesan if desired.

Notes

Great served with garlic bread or a mixed green salad dressed with lemon vinaigrette.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 16g
Cholesterol: 40mg