Ricotta Pasta with Herbs
A quick and creamy pasta dish with ricotta, fresh herbs, and juicy tomato pieces. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 22g
Ingredients
- 8 oz pasta
- 1 cup ricotta cheese
- 1 cup cherry tomatoes
- ¼ cup fresh basil
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, halve the 1 cup cherry tomatoes and chop the 1/4 cup fresh basil. In a large bowl, combine the 1 cup ricotta, 2 tbsp olive oil, and 1/2 tsp salt.
- 3
Add the hot pasta and tomatoes to the ricotta mixture. Toss well, adding reserved pasta water a splash at a time until the sauce coats the pasta creamy, about 2-3 minutes.
- 4
Stir in the chopped basil and season with extra salt to taste. Serve immediately, topped with extra basil or a drizzle of olive oil if desired.
Tools you’ll need
- large pot
- colander
- large bowl
- knife
- cutting board
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