So Easy Ricotta and Fettuccine with Tomatoes
Creamy, comforting, and bursting with fresh flavor, this So Easy Ricotta and Fettuccine with Tomatoes is the ultimate quick dinner idea for busy weeknights. Featuring tender strands of fettuccine tossed in a luscious ricotta and garlic-infused sauce, this dish gets a pop of brightness from juicy cherry tomatoes and aromatic fresh basil. A sprinkle of Parmesan cheese ties everything together, while the use of reserved pasta water ensures the perfect silky texture. Ready in just 25 minutes, this recipe combines simplicity with gourmet flair, making it a standout option for pasta lovers craving a fast, satisfying meal. Perfect for vegetarians or anyone seeking a wholesome yet indulgent dish, this recipe is your new go-to for easy Italian-inspired comfort food.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 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 tsp salt
- 0.5 tsp black pepper
- 1 cup reserved pasta cooking water
Instructions
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain the rest.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Stir in the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
5. Reduce the heat to low and stir in the ricotta cheese, letting it warm through gently. Add a splash of the reserved pasta cooking water to create a creamy sauce, stirring to combine.
6. Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. If needed, add more of the reserved pasta water a little at a time to reach your desired consistency.
7. Stir in the grated Parmesan cheese and half of the chopped basil. Season with salt and black pepper to taste.
8. Remove from heat and serve immediately, garnishing each plate with the remaining fresh basil and extra Parmesan if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 469 mg | 10% | |
*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.
