Pasta con Salsa di Pomodorini e Ricotta

Pasta con Salsa di Pomodorini e Ricotta is a delightful vegan dish that showcases the vibrant flavors of cherry tomatoes combined with creamy ricotta, making it a comforting yet light meal. This pasta dish is not only easy to prepare but also bursts with freshness, perfect for a quick weeknight dinner.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Cherry tomatoes - 300 grams
• Vegan ricotta - 150 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 10 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - a pinch (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant but not browned.
4. Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to burst and become saucy.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
6. Add the drained pasta to the skillet with the tomatoes, along with the vegan ricotta, chopped basil, and reserved pasta water, mixing well to combine.
7. Season with salt, black pepper, and red pepper flakes if desired, and cook for an additional 2-3 minutes until heated through.
8. Serve immediately, garnished with more fresh basil if desired.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from cherry tomatoes, which may support heart health.
• Provides a good source of plant-based protein from vegan ricotta.

Tags