Ricotta and Tomato Fettuccine
Creamy, vibrant, and perfect for busy weeknights, this Ricotta and Tomato Fettuccine is a pasta lover’s dream come true. Featuring tender fettuccine tossed in a luscious ricotta and parmesan sauce, this dish gets a burst of freshness from juicy cherry tomatoes, zesty lemon, and fragrant basil. The creamy sauce comes together effortlessly in just 20 minutes, making it an easy yet elegant dinner option. Seasoned with garlic, black pepper, and a touch of olive oil, every bite is rich, flavorful, and satisfying. Ideal for fans of Italian-inspired comfort food, this recipe is perfect for family meals or casual dinner parties. Serve it with a sprinkle of extra parmesan and fresh basil for a restaurant-quality touch! Keywords: ricotta and tomato fettuccine recipe, creamy pasta dishes, quick Italian recipes, easy weeknight dinners, vegetarian pasta recipes.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Lower the heat to medium-low. Stir in the ricotta cheese, grated parmesan, and reserved pasta water. Mix until the sauce is smooth and creamy.
Season with salt, black pepper, and lemon zest. Stir well to combine.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
Sprinkle the chopped fresh basil over the pasta and toss lightly to incorporate.
Serve immediately with extra grated parmesan and fresh basil for garnish, if desired.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 20.5 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1565 mg | 120% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
