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Cherry Tomato Ricotta Pasta

This cherry tomato ricotta pasta is a light dinner featuring fresh summer tomatoes.
Course Main Course
Cuisine American
Keyword Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 605kcal
Cost $1.10 per serving

Ingredients

  • 1 lb whole wheat or gluten-free pasta
  • 1 tbs olive oil
  • 1 tsp diced garlic
  • 1 pint cherry tomatoes
  • 2 tbs butter
  • 1 cup ricotta
  • 2 tbs snipped fresh basil leaves

Instructions

  • In a large pot, cook the pasta according to the package directions.
  • While the pasta is cooking, heat the olive oil in a skillet and add the garlic. Cook over low heat for a minute, until tender. Add the cherry tomatoes and cover the skillet. Cook over medium-low heat until a few tomatoes start to crack. Keep an eye on the garlic, and turn the heat down to low if it’s starting to brown.
  • Add the butter and melt it in the pan with the tomatoes.
  • Add the cooked, drained pasta, then add the ricotta. Stir everything together.
  • Sprinkle with salt and pepper to taste.
  • Garnish with basil and serve.

Nutrition

Calories: 605kcal | Carbohydrates: 92g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 124mg | Potassium: 566mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1080IU | Vitamin C: 27mg | Calcium: 186mg | Iron: 5mg