1-Pot Tomato Ricotta Pasta
A comforting 1-pot meal featuring creamy ricotta, vibrant tomatoes, and pasta, perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta (e.g., penne, fusilli)
- 1 cup ricotta cheese
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the minced garlic and sauté until fragrant, stirring regularly to prevent burning.
- Combine the diced tomatoes and broth to the pot. Stir gently to combine.
- Bring the mixture to a rolling boil, then add the pasta. Cook according to package instructions until al dente, stirring occasionally.
- Stir in the ricotta cheese and mix until well incorporated.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley if desired.
Notes
Pairs well with a crisp side salad or crusty bread. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/one-pot-tomato-ricotta-pasta/