Rebecca Miller’s Pasta With Ricotta and Heirloom Tomatoes
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5 to 6 minutes.
- 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.
- Per Serving
- Calories 508
- Fat 15g
- Sat Fat 5g
- Cholesterol 23mg
- Sodium 470mg
- Protein 22g
- Carbohydrate 74g
- Sugar 9g
- Fiber 6g
- Iron 4mg
- Calcium 263mg
What does this mean? See Nutrition 101 .
The most efficient way to dice a tomato is to first cut out the stem, then stand the tomato on the stem end and slice it. Stack the slices and cut crosswise into strips, then cut the strips crosswise again.