Tomato Basil Ricotta Pasta with Spinach Recipe

Tomato Basil Ricotta Pasta with Spinach recipe, perfect for a refreshing meal with sweet cherry tomatoes and a hint of basil!

Tomato Basil Ricotta Pasta with Spinach Recipe

Ingredients:

• 12 oz pasta (penne, fusilli, or your favorite shape)
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 2 cups cherry tomatoes (halved)
• 2 cups fresh spinach (roughly chopped)
• ½ cup fresh basil leaves (torn)
• ¼ cup grated Parmesan cheese
• Salt and pepper (to taste)
• Red pepper flakes (optional, for a little heat)
• Lemon zest (optional, for extra brightness)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
2. Sauté the garlic and tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
3. Add the spinach: Stir in the chopped spinach and cook for 1-2 minutes until just wilted.
4. Combine ricotta and pasta water: In a small bowl, mix the ricotta cheese with a few tablespoons of the reserved pasta water to create a creamy sauce. Add more water as needed to reach your desired consistency.
5. Toss everything together: Add the cooked pasta to the skillet with the tomato-spinach mixture. Pour in the ricotta sauce and toss to combine. Stir in the torn basil leaves, season with salt, pepper, and optional red pepper flakes to taste.
6. Finish with Parmesan: Sprinkle the grated Parmesan over the pasta, and give everything a final toss. For extra brightness, you can add a touch of lemon zest if desired.
7. Serve: Garnish with more fresh basil and enjoy your refreshing, light pasta dish!