Ricotta Pasta with Grape Tomatoes, Peas, and Basil

Name: Ricotta Pasta with Grape Tomatoes, Peas, and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound penne or ziti rigate; Coarse salt; 2 cups ricotta cheese; 2 tablespoons unsalted butter, cut into small pieces; 1/2 cup Parmigiano-Reggiano or Romano cheese (a couple of handfuls); 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 medium onion, finely chopped; 1 cup frozen green peas; A generous handful of fresh flat-leaf parsley, finely chopped; Coarse black pepper; 20 fresh basil leaves, shredded or torn; 1 cup halved grape tomatoes (1/2 pint)

Servings: persons

1 pound penne or ziti rigate
Coarse salt
2 cups ricotta cheese
2 tablespoons unsalted butter, cut into small pieces
1/2 cup Parmigiano-Reggiano or Romano cheese (a couple of handfuls)
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 medium onion, finely chopped
1 cup frozen green peas
A generous handful of fresh flat-leaf parsley, finely chopped
Coarse black pepper
20 fresh basil leaves, shredded or torn
1 cup halved grape tomatoes (1/2 pint)

1
Bring a large pot of water to a boil.
2
Add the pasta and salt the water.
3
Cook the pasta al dente, with a bite to it.
4
Place the ricotta, butter, and Parmigiano or Romano in a large bowl.
5
Heat a small skillet over medium heat.
6
Add the EVOO and onions and cook for 5 minutes.
7
Add the peas and parsley and cook for 2 minutes.
8
Turn off the heat.
9
Drain the pasta.
10
Add to the bowl with the cheeses.
11
Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper.
12
Top the pasta with the peas, basil, and halved grape tomatoes.
13
Season with a little salt.
14
Toss and serve at the table.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound penne or ziti rigate, Coarse salt, 2 cups ricotta cheese, 2 tablespoons unsalted butter, cut into small pieces, and more.

Yes, Ricotta Pasta with Grape Tomatoes, Peas, and Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta Pasta with Grape Tomatoes, Peas, and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions