Description
A delicious and creamy pasta dish made with ricotta cheese and fresh tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup ricotta cheese
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add cherry tomatoes and cook until they start to soften.
- Stir in the ricotta cheese and mix until creamy.
- Add the cooked pasta to the skillet and toss to combine.
- Season with salt, pepper, and fresh basil before serving.
Notes
- For a spicier version, add red pepper flakes.
- Feel free to substitute with any pasta shape you prefer.
- This dish can be made vegetarian by ensuring the pasta is egg-free.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg