Creamy tomato ricotta pasta

Name: Creamy tomato ricotta pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 2 cups cherry tomatoes, sliced; 1 shallot, finely chopped; 2 tbsp olive oil; 1/3 c chicken broth; 1/3 c cooking cream; 1 tsp kosher salt (and more to taste); 1/2 tsp black pepper (and more to taste); 1 tsp Italian seasoning (and more to taste); 3/4 c ricotta; 1 tbsp butter; Lots of Parmesan; 1/3 C Reserve pasta water; 2 large handfuls of arugula (or spinach); 1/2 lb (half a box) of your fave pasta (or more for more people)

9 steps

Updated at: Tue, 24 Oct 2023 00:51:44 GMT

Nutrition balance score

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Ingredients

2 servings

2 cupscherry tomatoes

2 Tbspolive oil

½ tspblack pepper

and more to taste

1 tspItalian seasoning

and more to taste

¾ cricotta

1 Tbspbutter

Parmesan

0.33 Cpasta water

Reserve

2 handfulsarugula

or spinach

0.5 lbpasta

or more for more people

Instructions

Step 1

Slice tomatoes and shallots and set them aside.

Step 2

Boil salted water for pasta.

Step 3

Heat up olive oil in a pan on medium. Add in shallots and mix/simmer for about 1 minute.

Step 4

Add in sliced tomatoes and mix. Add in salt, pepper, and Italian seasoning. Mix.

Step 5

Add in broth and cream and mix. Reduce heat and let simmer for 3-5 minutes.

Step 6

Add in greens and mix. Cover partially to help wilt the greens. Mix.

Step 7

Cook pasta according to box instructions.

Step 8

When pasta is done, add it into the mixture with a few splashes of pasta water. Add in ricotta and mix everything together. Sprinkle generously with Parmesan cheese.

Step 9

Lastly, add butter and more salt, pepper, and Italian seasoning to taste. I added just as much as the first time and then some,