Description
A delightful blend of fresh tomatoes and basil with a light ricotta cream sauce.
Ingredients
Scale
- 12 ounces pasta of choice
- 1 tablespoon olive oil
- 4 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 1 cup ricotta cheese
- 1/2 cup pasta cooking water
- Salt to taste
- Black pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta cooking water.
- In a large skillet, heat olive oil over medium heat and add cherry tomatoes. Sauté until tomatoes are soft.
- Add the cooked pasta and ricotta cheese to the skillet with tomatoes. Stir to combine, adding reserved pasta water as needed to create a creamy sauce.
- Mix in chopped basil, and season with salt and black pepper to taste.
- Serve immediately, garnished with additional basil if desired.
Notes
- For a vegan version, substitute ricotta with a plant-based cream sauce.
- Feel free to add vegetables such as spinach or zucchini for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg