Can I use regular pasta instead of whole wheat for this recipe?

Yes, you can use regular pasta instead of whole wheat if you prefer. Just keep an eye on the cooking time as it may differ slightly. The great thing about this recipe is its flexibility, so feel free to customize it to your taste.

Can I make this dish vegetarian?

Absolutely! This recipe is already vegetarian-friendly, as it features ricotta cheese, which is a wonderful protein source. Just ensure any additional ingredients you add, like vegetables or sauces, are vegetarian.

What are some good side dishes to serve with 1-Pot Tomato Ricotta Pasta?

Crispy garlic bread, a light salad, or grilled vegetables are excellent pairings with this pasta. The goal is to add some freshness and texture to balance out the creaminess of the pasta.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the pasta seems dry.

Can I use frozen tomatoes instead of fresh ones?

Yes, you can use frozen tomatoes, but it's best to thaw them before adding them to the pasta. Keep in mind that frozen tomatoes may release more water, so adjust the salt and seasoning accordingly.

1-Pot Tomato Ricotta Pasta: 30-Minute Easy Recipe

Ingredients

Units Scale

12 oz penne pasta
2 tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 cups cherry tomatoes or 14.5 oz canned diced tomatoes
1/2 tsp salt
1/4 tsp black pepper
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
3/4 cup pasta water (as needed)

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Instructions

Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until just shy of al dente, about 1-2 minutes less than package instructions, reserving 3/4 cup of pasta water before draining.
In the same pot, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until garlic is fragrant.
Add the cherry or canned tomatoes, salt, and black pepper, stirring to combine. Let simmer for 7-10 minutes until the tomatoes are softened and juicy.
Add the cooked pasta and about 1/2 cup of reserved pasta water, stirring to coat. Add ricotta, stirring until creamy, adding more pasta water as needed. Top with Parmesan and basil before serving.

Notes

For a gluten-free option, substitute penne pasta with a gluten-free alternative. Consider adding sautéed zucchini or spinach for extra flavor.

Author: benjamin_scott
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 400mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 18g
Cholesterol: 30mg