Rebecca Miller’s Pasta With Ricotta and Heirloom Tomatoes

Photo by Katherine Wolkoff
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 508 calories
    • Fat 15 g
    • Sat Fat 5 g
    • Cholesterol 23 mg
    • Sodium 470 mg
    • Protein 22 g
    • Carbohydrate 74 g
    • Sugar 9 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 263 mg


  1. Check 2pounds heirloom or other tomatoes, cut into bite-size pieces
  2. Check 1/4cup chopped mixed fresh herbs (such as chives, flat-leaf parsley, basil, and tarragon)
  3. Check 1tablespoon fresh lemon juice
  4. Check 1tablespoon olive oil
  5. Check kosher salt and black pepper
  6. Check 12ounces penne (3/4 box)
  7. Check 2tablespoons pine nuts
  8. Check 1/2cup ricotta
  9. Check 1/4cup grated Parmesan (1 ounce), plus more for serving


  1. Heat oven to 400° F. In a large bowl, combine the tomatoes, herbs, lemon juice, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let stand, tossing occasionally.
  2. Meanwhile, cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.
  3. Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5 to 6 minutes.
  4. Toss the pasta with the ricotta, Parmesan, and enough of the reserved pasta water to create a creamy sauce. Top with the tomato mixture and pine nuts. Serve with more Parmesan, if desired.