Pasta with Ricotta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

Get water boiling in a large pot and add salt.

Heat a couple tablespoons of extra virgin olive oil in a large pan.

Add cherry tomatoes to the pan and cook until they start breaking down.

Once the water is boiling, add the pasta and stir.

When the pasta is halfway cooked, reserve about a quarter to a half cup of pasta water.

Add ricotta cheese and pecorino Romano cheese to the pan with the tomatoes.

Stir the mixture until creamy and delicious.

Grind fresh black pepper into the sauce and stir.

Add julienne basil to the sauce before straining the pasta.

Strain the pasta and add it to the sauce, cooking for one more minute to combine everything.

Plate the pasta and garnish with more freshly ground black pepper and a basil leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens