Whipped Ricotta Pasta
Creamy whipped ricotta pasta with burst cherry tomatoes, garlic, and basil. Easy weeknight dinner that feels gourmet in just 30 minutes.
Servings: 6 people
Ingredients
- 2 cups whole milk ricotta cheese
- 1 tbso extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon flaky salt
- 1 lb pasta rigatoni, spaghetti, or your favorite shape
- 2 tablespoon olive oil
- 2 cloves garlic thinly sliced
- 1 pint cherry tomatoes
- Kosher salt and freshly cracked black pepper
- basil leaves for garnish
Instructions
- In a food processor, blend the ricotta, 1 tablespoon olive oil, lemon juice, and sea salt until light, smooth, and creamy, about 1–2 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the cherry tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes begin to burst and release their juices, 6–8 minutes. Use the back of a spoon to gently smash a few for extra sauciness.
- Reduce heat to low. Add the drained pasta to the skillet with the tomatoes and toss to combine. Stir in the whipped ricotta and a splash of reserved pasta water. Toss until the sauce is creamy and coats the pasta, adding more pasta water as needed.
- Stir in the basil and season with additional salt, pepper, and optional red pepper flakes or lemon zest. Drizzle with olive oil just before serving.
Nutrition
Calories: 504kcal | Carbohydrates: 63g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 89mg | Potassium: 434mg | Fiber: 3g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 19mg | Calcium: 198mg | Iron: 2mg