Roasted Tomato Ricotta Pasta for Cozy Dinners
A quick, creamy pasta dish made with ricotta cheese, lemon, and Parmesan—no heavy cream needed. Light, flavorful, and ready in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
12 oz pasta (rigatoni, fusilli, or spaghetti)
1 cup whole milk ricotta cheese
½ cup grated Parmesan cheese
2 garlic cloves, minced
1 tbsp olive oil
Zest of 1 lemon
2 tbsp fresh lemon juice
Salt and black pepper, to taste
½–¾ cup reserved pasta water
Optional: spinach, peas, herbs, red pepper flakes
Instructions
- Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- In a skillet, heat olive oil and sauté garlic for 30 seconds until fragrant.
- In a large bowl, mix ricotta, Parmesan, lemon zest, and juice. Season with salt and pepper.
- Add hot pasta and ½ cup pasta water to the bowl. Stir until creamy and coated. Add more water if needed.
- Adjust seasoning to taste. Stir in optional veggies or herbs.
- Drizzle with olive oil and sprinkle extra cheese before serving.
Notes
Use fresh ricotta for best texture. Add grilled chicken or greens for variation. Gluten-free pasta works well.