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Ricotta and Broccolini Roasted Tomato Pasta

This Ricotta and Broccolini Roasted Tomato Pasta is ready in no time, deliciously cheesy and flavorful, and a nice way to use up some greens!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


  • ½ lb Fresh Egg Pasta, cut into Pappardelle sub about 8 oz box pasta
  • 4 oz Ricotta Fresh
  • ½ c Ryan's Really Good Roasted Tomatoes
  • 2 Garlic Cloves Sliced
  • ½ c Onion Diced
  • 1 c Broccolini
  • Salt to taste
  • Pepper to taste
  • 2 tbsp Cooking Oil


  1. Roll out pasta dough and cut into 1 inch wide strands.
  2. Bring a large pot of salted water to a rolling boil. (If using boxed pasta, cook according to box instructions.)

  3. Heat a large saute pan over medium heat.
  4. Add oil then garlic, when garlic becomes fragrant and lightly browned add onions, cook until soft and translucent.
  5. Add roasted tomatoes, cook until hot, lightly crushing the tomatoes, lower heat to keep warm.
  6. Blanch broccolini until al dente, strain and add to saute pan.
  7. Add pasta to water and lightly sir to prevent sticking. When pasta begins to float, it is cooked, drain and add to saute pan, season with salt and pepper and stir lightly to mix all ingredients together.
  8. Scatter teaspoon sized bit of the ricotta over the pasta and gently fold together.
  9. Serve garnished with fresh herbs and grated parmesan if desired.