Whip up a creamy, comforting dinner with Tomato Ricotta Pasta, a delightful dish blending fresh tomatoes and rich ricotta. This silky pasta is ready in just 15 minutes, perfect for busy evenings or cozy gatherings. Let’s make this fresh pasta dish and enjoy its velvety charm!
Why You’ll Love Tomato Ricotta Pasta
- Super Quick: Ready in 15 minutes for effortless meals.
- Light and Healthy: Fresh ingredients keep this dish wholesome.
- Creamy Texture: Ricotta creates a smooth sauce without heavy cream.
- Flexible: Add veggies or protein to suit your taste.
- Versatile: Great for weeknights or special dinners.
Ingredients for Tomato Ricotta Pasta
Here’s what you’ll need for this creamy pasta (serves 4):
For the Pasta and Sauce:
- 12 oz (340g) pasta (penne, rigatoni, or spaghetti)
- 2 tbsp (30ml) olive oil
- 3 cloves garlic, minced
- 2 cups (300g) cherry tomatoes, halved
- ½ tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- 1 cup (250g) whole milk ricotta cheese
- ½ cup (120ml) reserved pasta water
- ½ cup (15g) fresh basil, chopped
- ½ cup (50g) Parmesan cheese, grated
- Salt and black pepper to taste
Optional Additions:
- 1 cup (150g) shrimp, peeled and deveined
- 1 cup (100g) zucchini, diced
- 1 cup (100g) broccoli florets
- ½ cup (100g) fresh mozzarella, torn
For Serving (Optional):
- Extra Parmesan and basil
- Drizzle of olive oil
Equipment
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Ingredient Tips
- Pasta: Rigatoni catches the sauce; gluten-free pasta works well.
- Ricotta: Whole milk ricotta ensures a creamy texture.
- Tomatoes: Fresh cherry tomatoes add sweetness; canned diced tomatoes can substitute.
- Herbs: Fresh basil boosts flavor; dried basil (1 tsp) works in a pinch.
- Parmesan: Freshly grated melts smoothly into this creamy pasta.
Directions for Tomato Ricotta Pasta
Let’s create this Tomato Ricotta Pasta—a dreamy, silky dish!
Cook the Pasta
I boil a large pot of salted water and cook 12 oz pasta until al dente, following package instructions. I save ½ cup pasta water, then drain and set aside.
Sauté the Tomatoes
In a large skillet, I heat 2 tbsp olive oil over medium heat. I add 3 minced garlic cloves, sautéing for 30 seconds until fragrant. I toss in 2 cups halved cherry tomatoes, ½ tsp red pepper flakes, 1 tsp Italian seasoning, salt, and pepper, cooking for 5 minutes until soft for a vibrant Tomato Ricotta Pasta.
Make the Ricotta Sauce
I lower the heat, stir in 1 cup ricotta and ½ cup pasta water, and mix until creamy and smooth for a luscious sauce.
Toss the Pasta
I add the pasta to the skillet, gently tossing to coat. I mix in ½ cup Parmesan and ½ cup basil, then remove from heat for a perfect creamy pasta.
Serve Warm
I serve in bowls, topping with extra Parmesan, basil, and a drizzle of olive oil for a stunning dish.
Nutrition
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4 (about 1.5 cups per serving)
- Calories: ~350–400 kcal per serving (without optional additions)
- Macros per Serving: 50g carbs, 15g protein, 12g fat, 3g fiber
Variations for Tomato Ricotta Pasta
Try these twists on this silky dish:
- Shrimp Add-In: Sauté 1 cup shrimp for a protein-packed meal.
- Veggie Boost: Add 1 cup broccoli for a green Creamy Tomato Pasta twist.
- Extra Cheesy: Stir in ½ cup mozzarella for richness.
- Vegan Option: Use dairy-free ricotta and nutritional yeast, inspired by LaylaCooks’ Sun Dried Tomato and Mushroom Pasta.
- Spicy Flair: Up red pepper flakes to 1 tsp for heat.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for freshness.
- Serve with LaylaCooks’ Grilled Lemon Herb Chicken for heartiness.
- Enjoy with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
Storage
I store this creamy pasta in an airtight container in the fridge for up to 3 days, using parchment to separate portions. I reheat in a skillet over medium heat with a splash of milk or water for 2–3 minutes, or microwave in 30-second intervals, stirring to maintain creaminess. Freezing is not recommended due to ricotta’s texture.
Serving Tips
- Presentation: Serve with a sprinkle of Parmesan for elegance.
- Garnish: Add fresh basil or a lemon squeeze for brightness.
- Pairing: Pair with garlic bread or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: About 1.5 cups per person for a satisfying meal.
- Occasions: Great for weeknights, date nights, or casual gatherings.
FAQs About Tomato Ricotta Pasta
Here are answers to some common questions about this dish:
Can I use cottage cheese instead of ricotta?
Yes, blend cottage cheese for a creamy texture in this Creamy Tomato Pasta.
Can I prep this dish ahead?
Make the sauce and store refrigerated; reheat with water for a silky texture.
What vegetables can I add?
Zucchini or mushrooms enhance this fresh pasta dish.
Can I make it gluten-free?
Use chickpea or brown rice pasta for a gluten-free version.
How do I keep the sauce smooth?
Use pasta water and room-temperature ricotta for a creamy finish.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Tomato Ricotta Pasta is a fast, flavorful meal that brings comfort to your table. This silky pasta is perfect for any occasion. Make this dish, share with loved ones, and enjoy its creamy delight!
Tomato Ricotta Pasta
Ingredients
For the Pasta and Sauce:
- 12 oz 340g pasta (penne, rigatoni, or spaghetti)
- 2 tbsp 30ml olive oil
- 3 cloves garlic minced
- 2 cups 300g cherry tomatoes, halved
- ½ tsp red pepper flakes optional
- 1 tsp Italian seasoning
- 1 cup 250g whole milk ricotta cheese
- ½ cup 120ml reserved pasta water
- ½ cup 15g fresh basil, chopped
- ½ cup 50g Parmesan cheese, grated
- Salt and black pepper to taste
Optional Additions:
- 1 cup 150g shrimp, peeled and deveined
- 1 cup 100g zucchini, diced
- 1 cup 100g broccoli florets
- ½ cup 100g fresh mozzarella, torn
For Serving (Optional):
- Extra Parmesan and basil
- Drizzle of olive oil
Instructions
Cook the Pasta
- I boil a large pot of salted water and cook 12 oz pasta until al dente, following package instructions. I save ½ cup pasta water, then drain and set aside.
Sauté the Tomatoes
- In a large skillet, I heat 2 tbsp olive oil over medium heat. I add 3 minced garlic cloves, sautéing for 30 seconds until fragrant. I toss in 2 cups halved cherry tomatoes, ½ tsp red pepper flakes, 1 tsp Italian seasoning, salt, and pepper, cooking for 5 minutes until soft for a vibrant Tomato Ricotta Pasta.
Make the Ricotta Sauce
- I lower the heat, stir in 1 cup ricotta and ½ cup pasta water, and mix until creamy and smooth for a luscious sauce.
Toss the Pasta
- I add the pasta to the skillet, gently tossing to coat. I mix in ½ cup Parmesan and ½ cup basil, then remove from heat for a perfect creamy pasta.
Serve Warm
- I serve in bowls, topping with extra Parmesan, basil, and a drizzle of olive oil for a stunning dish.
Notes
- Use High-Quality Ricotta – Whole milk ricotta gives the best creamy texture.
- Don’t Overcook the Tomatoes – They should be soft but still hold some shape.
- Use Pasta Water – This helps emulsify the sauce and prevents it from drying out.
- Adjust the Spice Level – Add more or less red pepper flakes to taste.
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