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Creamy Ricotta Pasta with Cherry Tomatoes

Creamy Ricotta Pasta with Cherry Tomatoes

Creamy Ricotta Pasta with Cherry Tomatoes

Jessica Braider
This bright, flavorful dish is so simple to make that you may find it becomes a favorite you come back to over and over again.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings

Ingredients
  

  • 16 oz. spaghetti (use wheat/gluten-free if needed) broken in half
  • 16 oz. cherry or grape tomatoes halved
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 4 Tbsp. extra virgin olive oil
  • 1/2 - 3/4 tsp. kosher salt, sea salt, or other coarse salt to taste
  • 1 cup ricotta cheese
  • 1/4 - 1/2 cup grated Asiago or Parmesan cheese to taste
  • 1/2 cup fresh basil sliced (or use mostly basil and a little fresh oregano, if you have it)
  • 1/8 tsp. black pepper or to taste (optional)

Instructions
 

  • Cook the spaghetti according to the package directions until it is al dente, and drain it, reserving 1/2 cup of the pasta’s cooking water.
  • Meanwhile, in a large serving bowl, combine the tomatoes, garlic, 3 Tbsp. of the oil, and the kosher salt, and set it aside.
  • Before draining the noodles, reserve 1/3 cup of the pasta water. Once you drain the noodles, immediately transfer the tomato mixture to the empty pasta pot and cook it over medium heat for 1 – 2 minutes until the tomatoes are hot and slightly softened.
  • Meanwhile, put the pasta in the serving bowl and toss it with 1 Tbsp. olive oil, the ricotta cheese, the Asiago or Parmesan cheese, and the basil. (If it is a little dry at this point, add a splash of the reserved water from the pasta.)
  • Top the spaghetti with the tomato mixture and serve it immediately, topped with freshly ground black pepper, if desired.

Slow Cooker Directions:

  • Combine all ingredients in the slow cooker except the noodles, ricotta and Asiago cheeses and the basil. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cheeses and basil to the slow cooker approximately 15 minutes before serving. Serve over cooked pasta with a dash of pepper, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Cook the spaghetti and store tossed with a little oil to prevent sticking, halve the tomatoes, peel the garlic, combine the ingredients for the tomato mixture, grate the cheese if necessary.
Scramble Flavor Booster: Double the garlic and serve it sprinkled with crushed red pepper flakes.
Tip: If you have leftovers of this dish, it makes for a delicious pasta salad for the next day’s lunch.  If it needs a little moisture, just drizzle some balsamic vinaigrette on it.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 296, Total Fat: 7g, 10%; Saturated Fat: 3g, 13.5%; Cholesterol: 13mg, 4.5%; Sodium: 203mg, 8.5%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 3g, 10.5%; Sugar: 3g; Protein: 13g
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Spring, Summer, Vegetarian
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