Roasted Tomato and Garlic Ricotta Pasta
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
Description
This pasta dish is simple to prepare and can be on the dinner table in no time. It's satisfying, creamy, cheesy and tangy.
Ingredients
12 oz. penne pasta or spaghetti
2 c. cherry tomatoes, halved
2 T. olive oil
3 cloves garlic, minced
1 t. dried oregano
1 t. salt
1/2 t. black pepper
1 c. ricotta cheese
1/2 c. grated Parmesan cheese
1/4 c. fresh basil, chopped
1 T. lemon juice
1/2 c. reserved pasta cooking water
Directions
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Preheat oven to 400 degrees F.
Spread the halved cherry tomatoes on a baking sheet. Drizzle with olive oil; sprinkle on garlic, oregano, salt, and pepper. Toss to coat. Roast for 20–25 minutes until soft and caramelized.
While the tomatoes are roasting, boil salted water; cook pasta until al dente.
In a bowl, mix ricotta cheese, Parmesan cheese, basil, and lemon juice.
When the pasta is done cooking, reserve 1/2 c. of the pasta cooking water; drain pasta.
Gently smash the roasted tomatoes to release the juices. Combine the tomatoes and juices with the cooked pasta.
Stir in the ricotta mixture; toss well. Add some reserved pasta water a bit at a time to loosen the sauce, if needed.
Adjust seasoning, to taste.
Serve hot, garnished with basil or Parmesan cheese.