Ricotta Pasta with Roasted Tomatoes & Zucchini
We are all about summery pasta recipes right now, and this recipe is definitely going to be a new go-to! It is so colorful and tasty, so it is the perfect dish for the last few weeks of summer!
We had left over ricotta for one of our weekend appetizers, so we decided to throw together a pasta dish that incorporated ricotta! We also found these new cherry tomatoes at our local grocery store that have the most delicious flavor! They taste so sweet, and we are just loving them so we added them to this pasta dish as well. The zucchini was also an amazing touch.
If you are looking for a summery pasta dish, you have to try this one because you simply won’t be disappointed!
Ingredients:
½ pound of fettuccine pasta
10 oz of cherry tomatoes
1 large zucchini; sliced crosswise
15 oz of ricotta cheese
¼ cup of milk
¼ cup of grated parmesan cheese
2 tbsp of olive oil
2 tbsp of butter
Salt, black pepper, and red pepper flakes to taste
Directions:
Place the tomatoes on a cookie sheet lined with parchment paper; toss them with olive oil, salt and black pepper; roast them in a 375 degree oven for approximately 30 minutes
In a large skillet, melt the butter and saute the zucchini; add the roasted tomatoes to the skillet keeping warm
Meanwhile in a medium sized bowl mix the ricotta with salt, pepper, milk, and parmesan cheese
Cook the pasta according to package directions; drain that pasta saving 1 cup of pasta water; place the pasta in the skillet with the zucchini and the tomatoes, add the ricotta mixture, and toss adding pasta water if needed
