Description
For the Pasta:
12 oz rigatoni pasta
2 tablespoons olive oil
2 cups cherry tomatoes
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
For the Pesto Ricotta Sauce:
½ cup ricotta cheese
¼ cup basil pesto
¼ cup grated Parmesan cheese
Zest and juice of 1 lemon
For Topping:
1 large burrata cheese ball, torn
¼ cup fresh basil leaves, for garnish
Extra grated Parmesan, for serving
Directions:
Cook rigatoni according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 5-7 minutes until they begin to burst, stirring occasionally. Add minced
garlic, red pepper flakes, salt, and black pepper, cooking for another minute.
In a bowl, mix ricotta, basil pesto, Parmesan cheese, lemon zest, and lemon juice.
Add the cooked pasta to the skillet with the burst tomatoes. Stir in the ricotta-pesto mixture, adding reserved pasta water as needed for a creamy consistency.
Remove from heat and top with torn burrata cheese, fresh basil, and extra Parmesan.
Serve immediately and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 480 kcal per serving
Servings: 4
