Tomato Ricotta Pasta

2 cups Cherry Tomatoes, sliced

1 Shallot, finely chopped

2 tbsp Olive Oil

⅓ cup Chicken broth (or vegetable broth)

⅓ cup Heavy Cream / Cooking Cream

1 tsp Kosher Salt (and more to taste)

1 tsp Italian Seasoning (and more to taste)

½ tsp Black Pepper (and more to taste)

¾ cup Creamy Ricotta (do not buy low fat)

1 tbsp Butter

Lots of grated parmesan cheese

⅓ cup Reserved Pasta Water

2 Large Handfuls of baby argula or baby spinach

½ lb Dry Pasta (or half a box). Add more for more people.

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!

Print Options: