Gemelli Pasta with Herbed Ricotta & Cherry Tomatoes
A quick and easy gemelli pasta recipe with herbed ricotta and burst cherry tomatoes! This is a delicious, fresh vegetarian dinner recipe that comes together in 20 minutes and is packed with delicious garden flavors. The herbed ricotta sauce is creamy and luscious, while being a much healthier alternative to cream sauce. This is light, fresh summer eating at its best.
Ingredients
- 12 oz (350 g) Gemilli pasta, or any short pasta
- 7 oz (200 G) cherry tomatoes
- Salt & pepper
Ricotta Sauce
- 9 oz (250 G) Ricotta cheese
- 2 Tbsp each of finely chopped basil, chive, mint and cilantro (coriander)
- Juice of 1/2 lemon
- ½ cup (70 g) Parmesan style cheese, finely grated
- 1 Tbsp Olive oil
Instructions
- Cook pasta according to package directions.
- Meanwhile, prepare the ricotta sauce by mixing all of the ingredients into a bowl.
- Just before the pasta is ready, pan fry the cherry tomatoes. Heat a little olive oil in a pan and heat. Add the cherry tomatoes and shake the pan frequently to move them around and ensure they cook evenly. They are ready when the skins just start to burst. You can cook them down a little more if you prefer.
- Drain the pasta and mix in the ricotta sauce over a low heat until warmed through.
- Serve into bowls and top with cherry tomatoes and additional freshly grated parmesan if desired.
Serving: 1g, Calories: 527kcal, Carbohydrates: 79g, Protein: 18g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Cholesterol: 22mg, Sodium: 680mg, Fiber: 5g, Sugar: 19g
