Description

This Tomato Ricotta Pasta is a creamy, fresh, and easy dinner made with ricotta cheese, juicy tomatoes, garlic, and parmesan. A 30-minute meal that’s light, comforting, and perfect for any night of the week.

Ingredients

Scale

8 oz rigatoni or penne pasta
1 tbsp olive oil
1 pint cherry or grape tomatoes, halved
2 garlic cloves, minced
1 cup whole milk ricotta cheese
1/4 cup grated parmesan cheese (plus more for topping)
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper
Fresh basil or parsley, chopped (for garnish)
Optional: red pepper flakes for heat

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add tomatoes and cook until blistered, 5–7 minutes.
Remove skillet from heat. Stir in ricotta, parmesan, salt, and pepper until smooth.
Add pasta and toss to coat. Loosen sauce with a splash of reserved pasta water if needed.
Serve with extra parmesan and fresh basil or parsley.

Notes

For extra creaminess, use full-fat ricotta.
Add spinach, cooked chicken, or shrimp for a heartier meal.
Stir the ricotta in off the heat to keep the sauce from separating.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Fat: 17g
Carbohydrates: 48g
Fiber: 3g
Protein: 15g

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