PASTA RECIPES ARE BACK! Creamy Tomato Ricotta Pasta is here. This is my first pasta recipe on the blog coming out of maternity leave and I am so excited about it. It is a classic! So delicious and easy to make. I absolutely love the combination of tomatoes and ricotta cheese. Plus, you can add a TON of greens into this one. They wilt down to nothing and add great flavor. Love sneaking in greens to hot dishes like this one. Enjoy everyone!
TO MAKE VEGAN:
- Swap Cream for the Thai Kitchen or Trader Joes Unsweetened Coconut Cream
- Swap Parm for the Violife Parm Alternative (this one is really close to the real thing)
- Swap Butter for Miyokos Butter Alternative (this one works well in other vegan pasta recipes I have made)
- *measurements should be the same for all*
You can check out a video of me making this recipe over on Instagram here.
Slice tomatoes and shallots and set them aside.
Boil salted water for pasta.
Heat up olive oil in a pan on medium. Add in shallots and mix/simmer for about 1 minute.
Add in sliced tomatoes and mix. Add in salt, pepper, and Italian seasoning. Mix.
Add in broth and cream and mix. Reduce heat and let simmer for 3-5 minutes.
Add in greens and mix. Cover partially to help wilt the greens. Mix.
Cook pasta according to box instructions.
When pasta is done, add it into the mixture with a few splashes of pasta water. Add in ricotta and mix everything together. Sprinkle generously with Parmesan cheese.
Lastly, add butter and more salt, pepper, and Italian seasoning to taste. I added just as much as the first time and then some, but make it to your liking!
Serve hot and enjoy!
If you love this recipe, check out my other pasta recipes such as Creamy Pumpkin Alfredo Pasta or Creamy Sundried Tomato Pasta!
Ingredients
Directions
Slice tomatoes and shallots and set them aside.
Boil salted water for pasta.
Heat up olive oil in a pan on medium. Add in shallots and mix/simmer for about 1 minute.
Add in sliced tomatoes and mix. Add in salt, pepper, and Italian seasoning. Mix.
Add in broth and cream and mix. Reduce heat and let simmer for 3-5 minutes.
Add in greens and mix. Cover partially to help wilt the greens. Mix.
Cook pasta according to box instructions.
When pasta is done, add it into the mixture with a few splashes of pasta water. Add in ricotta and mix everything together. Sprinkle generously with Parmesan cheese.
Lastly, add butter and more salt, pepper, and Italian seasoning to taste. I added just as much as the first time and then some, but make it to your liking!
Serve hot and enjoy!
