Rebecca Miller’s Pasta With Ricotta and Heirloom Tomatoes

Rebecca Miller's Pasta With Ricotta and Heirloom Tomatoes
Katherine Wolkoff
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

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

Directions

  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.
Rebecca Miller
July 2010

Nutritional Information

  • Per Serving
  • Calories 508
  • 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
What does this mean? See Nutrition 101.