Summer Tomato Pasta

Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.

Already apparent, but isn’t pasta a great family meal? My twins especially love spaghetti or other long noodles for their “fun” aspect while eating them. No matter how hard I try to cut up the noodles, they’re always able to slurp a couple up.

And this Summer Tomato Pasta was no exception. I make a version of this pasta on the regular during the summer. It’s so easy and I love that I can cram as many tomatoes as I want in it. Plus, does whipped ricotta have anyone else jumping for joy?

I usually switch up the cheese since I don’t often have ricotta sitting around (which is actually kind of troubling since ricotta generally makes my life MUCH better) and will use a sprinkling of pecorino or parmesan.

In the past, I have also added in some crispy prosciutto or cooked ground chicken if we’re in need of some high iron foods. Sometimes I add asparagus or cauliflower if I don’t have enough tomatoes to stretch the meal the way I want it to, however, note that the cauliflower will take significantly longer to cook and should be the first thing you’d start cooking in the pan.

Another really great and easy pasta dish that my family loves is this Creamy Garlic Pasta dish which can be found here. I’ve made versions of these recipes regularly and they’re recipes all 3 of my kids gobble up … and if we’re being honest my husband and I do I our fair share of gobbling up pasta too. 🙂

Samantha

Yields 4

Summer Tomato Pasta

Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.

5 minPrep Time

15 minCook Time

20 minTotal Time

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5 based on 1 review(s)

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Ingredients

• 454 gr. / 1 lbs / 16 oz dried spaghetti
• 2 tbsp olive oil
• 454 gr. / approx. 3 cups small sweet tomatoes, such as cherry
• 2 garlic cloves, minced
• 2 tbsp fresh lemon juice
• salt and pepper
Whipped Ricotta:
• 250 gr. / 1 cup ricotta
• 3 tbsp / 45 ml milk
• 1/2 garlic clove, minced
Garnish:
• 1/4 cup sliced fresh basil leaves

Instructions

1. Cook spaghetti as per package instructions, saving 1/2 cup of pasta water before draining.
2. Meanwhile, whisk together ricotta, milk and garlic until smooth (easiest method for this is to mix in a blender). Set aside.
3. In a large skillet heat olive oil over medium-high heat. Add garlic and cook, stirring until fragrant and starting to soften, about 1-2 minutes. Add tomatoes and allow to cook for 4-5 minutes until starting to burst. Add lemon juice and allow to reduce for a minute or two.
4. Add pasta water to tomatoes and cook until liquid has reduced by more than half.
5. Toss pasta with tomatoes.
6. Top pasta with whipped ricotta and sliced basil leaves.

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https://www.mykitchenlove.com/summer-tomato-pasta/