Creamy Tomato Ricotta Pasta

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the pasta according to the package instructions until al dente.
• Reserve ½ cup of pasta water, then drain the pasta and set aside.

2. Prepare the Tomato Sauce:

• Heat olive oil in a large skillet over medium heat.
• Add the minced garlic and chopped onion, sautéing for 3-4 minutes until softened and fragrant.
• Stir in the crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes (if using), salt, and black pepper.
• Let the sauce simmer for 8-10 minutes, stirring occasionally.

3. Add Ricotta & Parmesan:

• Reduce the heat to low and stir in the ricotta cheese and grated Parmesan.
• Mix until the sauce is smooth and creamy. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.

4. Combine & Serve:

• Add the cooked pasta to the skillet, tossing until evenly coated with the sauce.
• Garnish with fresh basil and an extra sprinkle of Parmesan cheese.
• Serve immediately and enjoy!

Nutritional Information (per serving):

• Calories: ~450 kcal
• Protein: ~18g
• Fat: ~14g
• Carbohydrates: ~60g
• Fiber: ~5g
• Sugars: ~8g
  (Nutritional values may vary based on ingredient choices.)

Notes & Tips:

• Extra Creamy Version: Add a splash of heavy cream for an even richer texture.
• Vegan Option: Substitute with vegan ricotta (made from cashews or tofu) and omit the Parmesan.
• Low-Carb Alternative: Serve over zucchini noodles or spaghetti squash.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Total Time:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ~30 minutes

This Creamy Tomato Ricotta Pasta is a quick, flavorful, and satisfying meal that’s perfect for any occasion. Enjoy!