This delightful ricotta pasta brings together the creamy richness of fresh ricotta cheese with vibrant cherry tomatoes and aromatic herbs. It’s a quick weeknight dinner that feels elegant enough for entertaining, combining simple ingredients into something truly satisfying. The sauce comes together in minutes, making this perfect for busy evenings when you want something homemade and delicious.
Ingredients:
- 12 ounces pasta (your choice)
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, or until they start to soften.
- Reduce the heat to low and stir in the ricotta cheese, mixing until well combined. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
- Add the cooked pasta to the skillet and toss to coat in the ricotta sauce. Stir in the fresh basil, grated Parmesan cheese, salt, and pepper. If desired, sprinkle with red pepper flakes for a bit of heat.
- Serve immediately, garnished with additional basil and Parmesan if desired.
Variations
- Spinach and Sun-dried Tomato Version – Add 2 cups fresh spinach and 1/3 cup chopped sun-dried tomatoes along with the cherry tomatoes for extra vegetables and Mediterranean flavor.
- Lemon Herb Ricotta Pasta – Stir in the zest and juice of one lemon along with fresh thyme and oregano for a bright, citrusy twist that complements the creamy ricotta beautifully.
- Roasted Vegetable Medley – Replace cherry tomatoes with a mix of roasted zucchini, bell peppers, and eggplant for a heartier, more substantial dish with deeper flavors.
Cooking Notes
- Pasta Water Temperature – Always add the ricotta to the skillet off direct heat to prevent it from curdling, and gradually incorporate warm pasta water rather than adding it all at once.
- Cheese Quality Matters – Use high-quality whole milk ricotta and freshly grated Parmesan rather than pre-grated for the smoothest texture and richest flavor in your sauce.
- Timing is Everything – Have all ingredients prepped before you start cooking, as this dish comes together quickly once the pasta is ready, and you don’t want the ricotta sauce to sit too long.
Serving Suggestions
- Crusty Bread and Salad – Serve alongside warm garlic bread and a simple arugula salad dressed with lemon vinaigrette to balance the creamy richness of the pasta.
- Grilled Vegetables – Pair with grilled asparagus, zucchini, or bell peppers for added color, nutrition, and a lovely charred flavor that complements the fresh herbs.
- Light Appetizer Spread – Start with bruschetta topped with tomatoes and fresh mozzarella, or serve small portions as a first course before a lighter main dish.
Tips
- Reserve Extra Pasta Water – Save more pasta water than you think you’ll need, as it’s the secret to achieving the perfect creamy consistency without making the sauce too thick.
- Fresh Herb Finishing – Add half the basil during cooking and reserve the other half to stir in just before serving for maximum fresh herb flavor and vibrant color.
- Make-Ahead Friendly – While best served immediately, leftovers reheat well with a splash of milk or cream and gentle heating to restore the creamy texture.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 400 kcal
- Protein: 18g
- Sodium: 320mg
Frequently Asked Questions
- Can I use low-fat ricotta cheese instead of whole milk ricotta? – Yes, but the sauce will be less creamy and rich. If using low-fat ricotta, add an extra tablespoon of olive oil and be more generous with the pasta water to maintain a smooth consistency.
- How do I store leftovers and reheat them properly? – Store in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of milk or cream, stirring frequently to prevent the ricotta from separating.
- What pasta shapes work best with this ricotta sauce? – Short pasta shapes like penne, rigatoni, or shells work wonderfully as they hold the creamy sauce well. Long pasta like fettuccine or linguine also works, but may require a bit more pasta water to coat properly.
- Can I make this recipe vegan or dairy-free? – Yes, substitute the ricotta with cashew cream or vegan ricotta, use nutritional yeast instead of Parmesan, and ensure your pasta is egg-free. The flavor will be different but still delicious.
Conclusion
This Creamy Ricotta Pasta with Fresh Herbs and Cherry Tomatoes proves that simple ingredients can create extraordinary meals. The combination of creamy ricotta, sweet cherry tomatoes, and aromatic fresh basil delivers restaurant-quality flavor in just 25 minutes. Whether you’re cooking for a weeknight family dinner or entertaining guests, this versatile recipe adapts beautifully to your preferences and dietary needs. The key to success lies in using quality ingredients, proper timing, and that magical pasta water to create the perfect creamy consistency. With minimal prep and maximum flavor, this dish is sure to become a regular in your dinner rotation.
Print
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightful ricotta pasta brings together the creamy richness of fresh ricotta cheese with vibrant cherry tomatoes and aromatic herbs. It’s a quick weeknight dinner that feels elegant enough for entertaining, combining simple ingredients into something truly satisfying. The sauce comes together in minutes, making this perfect for busy evenings when you want something homemade and delicious.
Ingredients
- 12 ounces pasta (your choice)
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, or until they start to soften.
- Reduce the heat to low and stir in the ricotta cheese, mixing until well combined. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
- Add the cooked pasta to the skillet and toss to coat in the ricotta sauce. Stir in the fresh basil, grated Parmesan cheese, salt, and pepper. If desired, sprinkle with red pepper flakes for a bit of heat.
- Serve immediately, garnished with additional basil and Parmesan if desired.
Notes
For best results, use whole milk ricotta for extra creaminess. Short pasta shapes like penne or rigatoni work wonderfully as they hold the sauce well. Fresh herbs make a significant difference in flavor, so avoid dried basil if possible. The pasta water is key to achieving the perfect sauce consistency, so don’t skip reserving it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Keywords: ricotta pasta, cherry tomatoes, fresh herbs, quick dinner, vegetarian pasta, creamy pasta sauce