Creamy Lemon-Ricotta Pasta with Burst Tomatoes
Ingredients
- 12 ouncespasta (any short shape (penne, fusilli, or farfalle))
- 2 cupscherry tomatoes
- 1 cupricotta
- 1lemon
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil (optional, for garnish)
Prep
- 01
Mince 3 garlic cloves.
- 02
Zest and juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 03
Add 2 cups cherry tomatoes to the skillet. Cook for 5–7 minutes, stirring occasionally, until tomatoes burst and release their juices. Season with salt, pepper, and 1/4 teaspoon red pepper flakes.
- 04
Reduce heat to medium. Stir in 1 cup ricotta until loosely combined. Add the cooked pasta and toss gently. Pour in 1/2 cup pasta water (add more as needed) to loosen the sauce into a creamy consistency.
- 05
Zest the lemon directly into the skillet and squeeze in juice to taste. Toss once more. Taste and adjust salt and pepper. Serve immediately with fresh basil if desired.
Spice Tips
For subtle warmth, increase red pepper flakes to 1/2 teaspoon. For a brighter finish, add a pinch of fresh lemon zest at the table. Cracked black pepper in the final toss adds welcome bite.