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- 12 oz (340g) pasta of your choice - 1 cup ricotta cheese - 1 cup cherry tomatoes, halved - 1 small onion, finely chopped - 3 cloves garlic, minced - 1/4 cup fresh basil, chopped - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Crushed red pepper flakes (optional) When I make Creamy Ricotta and Tomato Pasta, I love to choose pasta that suits my mood. You can pick spaghetti, fettuccine, or penne. Each type gives a unique touch to the dish. Ricotta cheese adds creaminess that melts in your mouth. The cherry tomatoes burst with flavor as they cook, making every bite special. - Alternative pasta options: You can use whole wheat or gluten-free pasta for a healthier option. - Vegan ricotta alternatives: Try using cashew cream or tofu blended with lemon juice for a vegan version. - Low-sodium seasoning options: Use herbs like oregano and thyme instead of salt for flavor without the sodium. These swaps keep the dish delicious and cater to different diets. You can still enjoy the creamy texture and rich flavors, no matter your preferences. Start by boiling water in a big pot. Make sure to add a good amount of salt. This salt helps flavor the pasta. Cook the pasta until it is al dente. This means it should be firm but not hard. Usually, this takes about 8 to 10 minutes. Always check the package for exact timing. Before you drain the pasta, save one cup of the pasta water. This water will help make your sauce creamy later. Use olive oil to sauté the onions. It adds a nice flavor. Heat the oil in a large skillet over medium heat. Add the finely chopped onions first. Sauté them for about 3 to 4 minutes. You want them soft and see-through. Then, add the minced garlic. Cook it for one more minute. Make sure to stir so the garlic does not burn. Now, it's time to add the halved cherry tomatoes. Sprinkle in some salt and pepper. If you like heat, add crushed red pepper flakes. Cook the tomatoes for about 5 to 7 minutes. They should soften and burst open. Once that happens, lower the heat. Add the ricotta cheese into the skillet. Stir gently to mix it in. If the mixture feels too thick, add some of the reserved pasta water. This will help you get the creamy consistency you want. Once the ricotta is mixed in, add the cooked pasta to the skillet. Toss it gently. You want the pasta to be coated evenly in the creamy sauce. Cook everything together for another 2 to 3 minutes to heat through. For a nice touch, stir in the chopped basil and grated Parmesan cheese. Adjust the flavor with extra salt and pepper if needed. Serve your pasta in shallow bowls. Garnish with more basil, a sprinkle of Parmesan, and a drizzle of olive oil. This makes it look and taste even better. Enjoy your creamy ricotta and tomato pasta! To avoid a lumpy ricotta mixture, start with room temperature ricotta. This helps it blend smoothly. When you add the ricotta to the skillet, stir gently. If it feels too thick, add pasta water. This water helps to thin the mixture and gives it a silky feel. To lift the flavors, add fresh herbs like basil or parsley. You can also use spices like black pepper or garlic powder for extra kick. If you want more color on your plate, serve with a side salad. A simple green salad pairs well and adds crunch. One common mistake is overcooking the pasta. Cook it just until al dente. This keeps the pasta firm and helps it hold sauce better. Another mistake is skipping the seasoning. Always taste your dish before serving. A little salt and pepper can make a big difference. {{image_2}} You can easily change this dish to suit your taste. Adding protein like chicken or shrimp is a great option. Just cook the protein in the skillet before adding the tomatoes. This adds flavor and texture. You can also incorporate other vegetables. Think about adding spinach, zucchini, or bell peppers. These will boost nutrients and color. Cook them along with the onions for the best results. Choosing the right pasta shape is key for this dish. Spaghetti, fettuccine, or penne work well. Each shape holds the sauce differently. If you need gluten-free options, you have choices too. Look for pasta made from rice or chickpeas. These will not only fit your diet but also taste great. Switching up the cheese can change the whole dish. Instead of ricotta, try goat cheese or cream cheese. Each brings a unique flavor and creaminess. You can also modify the spice level. Want it mild? Skip the crushed red pepper flakes. Prefer heat? Add more flakes or even some chili oil. This lets you control the flavor to match your mood. For the full recipe, check out the earlier section. Keep your creamy ricotta and tomato pasta fresh by using airtight containers. Glass or plastic containers with tight lids work best. Store the leftovers in the fridge for up to three days. After that, the pasta may lose its flavor and texture. To reheat pasta, use a skillet over low heat. Add a splash of water or some olive oil. This keeps the pasta moist and helps it heat evenly. You can also use a microwave. Cover the dish with a lid or a damp paper towel to avoid a dried-out texture. If you want to freeze creamy pasta dishes, make sure to cool it first. Place it in freezer-safe bags or containers, removing as much air as possible. It can stay frozen for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, adding a little water or olive oil for creaminess. You can serve this pasta with a variety of sides. Here are some ideas: - Garlic bread: It adds crunch and flavor. - Roasted vegetables: They bring a nice balance. - Steamed broccoli: A healthy green option. For salad pairings, consider: - Caesar salad: The creamy dressing complements the pasta. - Caprese salad: Fresh tomatoes and basil match well. - Mixed greens: A simple salad brightens the meal. Yes, you can prepare this dish in advance. Here’s how to get ready: - Cook the pasta and let it cool. - Make the sauce and store it separately in the fridge. For best reheating, follow these tips: - Use a skillet to warm the pasta over low heat. - Add a splash of pasta water to keep it creamy. Absolutely! This recipe is great for kids. Here are some adjustments for picky eaters: - Use less garlic and spice for a milder taste. - Try adding veggies they like, like peas or bell peppers. Nutritional benefits for children include: - Protein from ricotta for growth. - Vitamins from tomatoes for health. You can find the full recipe for Creamy Ricotta and Tomato Pasta in the recipe section above. This pasta dish combines tasty ingredients like ricotta, cherry tomatoes, and herbs. You learned how to cook pasta, sauté aromatic veggies, and mix in flavors. Remember to avoid common mistakes, like overcooking or skipping seasoning. Try different pasta types and protein to keep it fresh. Store leftovers properly to enjoy later. With these tips, you can create a delicious meal your family will love. Enjoy cooking and make this dish your own for everyone to savor.

Creamy Ricotta and Tomato Pasta

Indulge in the rich flavors of creamy ricotta and tomato pasta with this easy recipe! Perfect for a quick weeknight dinner, this dish combines fresh cherry tomatoes, ricotta cheese, and aromatic herbs for a deliciously satisfying meal. Learn how to prepare it in just 25 minutes, with tips for serving and presentation. Click through to explore this delightful recipe and bring a taste of Italy to your kitchen!
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Ingredients
  

12 oz (340g) pasta of your choice (spaghetti, fettuccine, or penne)

1 cup ricotta cheese

1 cup cherry tomatoes, halved

1 small onion, finely chopped

3 cloves garlic, minced

1/4 cup fresh basil, chopped

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Crushed red pepper flakes (optional, for heat)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add chopped onions and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.

      Add Tomatoes: Stir in the halved cherry tomatoes and season with salt, pepper, and crushed red pepper flakes if using. Cook for about 5-7 minutes until the tomatoes soften and begin to burst.

        Combine with Ricotta: Lower the heat and add the ricotta cheese to the skillet. Stir gently to incorporate the ricotta with the tomatoes. If the mixture is too thick, gradually add reserved pasta water until you reach a creamy consistency.

          Mix Pasta: Add the cooked pasta to the skillet, tossing gently to coat the pasta in the creamy tomato mixture. Cook for another 2-3 minutes to heat through.

            Finish and Serve: Remove from heat and stir in the chopped basil and grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4

                - Presentation Tips: Serve the pasta in shallow bowls and garnish with extra basil, a sprinkle of Parmesan cheese, and a drizzle of olive oil for added flavor and visual appeal.