Creamy Spaghetti with Cherry Tomatoes and Ricotta
By chef Gulasch
Delicate pasta with ricotta and sweet cherry tomatoes. A light, creamy weekday lunch.
- 15 min
- total
- Easy
- level
5 min prep · 10 min cook
What you will need
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Spaghetti 125 g -
Ricotta 50 g -
Cherry Tomatoes 100 g
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Italian Hard Cheese 0.5 tbsp -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍝✨
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Chop the parsley. Optionally rinse the parsley and finely chop it.
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Cut the tomatoes. Wash the cherry tomatoes and cut them into quarters.
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Cook the pasta. Cook the pasta in salted water according to the package instructions until al dente, about 7-9 minutes.
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Saute the tomatoes. Saute the cherry tomatoes in a pan in olive oil over medium heat for about 2-3 minutes and lightly salt them.
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Cook the tomato sauce. Add a little water and simmer over low heat until the tomatoes soften and form a lightly creamy sauce.
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Add the ricotta and pasta. Add the ricotta and the cooked pasta, and mix well over low heat until everything comes together.
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Add the parsley. Optionally add the chopped parsley and mix again.
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Garnish with Parmesan and serve. Plate the pasta, garnish with freshly grated Parmesan, and serve 🧀✨
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