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Roasted Tomato and Garlic Ricotta Pasta

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Roasted tomato and garlic ricotta pasta is a creamy, comforting dish made with blistered cherry tomatoes, caramelized garlic, and smooth ricotta cheese. It’s perfect for weeknight dinners or cozy evenings, offering restaurant-quality flavor with minimal effort.

Ingredients

  • 2 cups cherry or grape tomatoes
  • 4–6 whole garlic cloves (unpeeled)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 12 oz pasta (rigatoni, penne, or spaghetti)
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 cup reserved pasta water (as needed)
  • Fresh basil or parsley, for garnish
  • Red pepper flakes (optional)
  • Lemon zest or juice (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss cherry tomatoes and unpeeled garlic cloves with olive oil, salt, and pepper. Roast for 25–30 minutes until tomatoes are blistered and garlic is soft.
  3. Meanwhile, cook the pasta in salted boiling water until al dente. Reserve about 1/2 cup of pasta water, then drain.
  4. Squeeze the roasted garlic out of its skins and mash it in a bowl.
  5. Mix the mashed garlic with ricotta, a few tablespoons of reserved pasta water, and Parmesan cheese if using.
  6. In a large bowl or pan, combine the hot pasta, roasted tomatoes, and garlic ricotta mixture. Stir until the pasta is evenly coated and creamy. Add more pasta water as needed.
  7. Garnish with fresh basil, red pepper flakes, and lemon zest or juice if desired.

Notes

  • Add spinach or arugula for extra greens.
  • Include grilled chicken, shrimp, or chickpeas for protein.
  • Use sun-dried tomatoes for a deeper flavor.
  • For a vegan version, use vegan ricotta or blended silken tofu.
  • Top with a drizzle of balsamic glaze for extra flavor.

Nutrition

Find it online: https://recipesbyliza.com/roasted-tomato-and-garlic-ricotta-pasta/