Rating: 3.5 stars
248 Ratings
  • 5 star values: 69
  • 4 star values: 45
  • 3 star values: 51
  • 2 star values: 64
  • 1 star values: 19
Rebecca Miller

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Credit: Katherine Wolkoff

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

508 calories; fat 15g; saturated fat 5g; cholesterol 23mg; sodium 470mg; protein 22g; carbohydrates 74g; sugars 9g; fiber 6g; iron 4mg; calcium 263mg.
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