Lemon Ricotta Pasta with Tomatoes

Instructions

1. Prepare Tomato Mixture

   3 min hands-on15 min waiting

   • Dice tomatoes into small pieces and transfer to a large mixing bowl.
   • Grate garlic into the bowl for flavor.
   • Zest lemon over tomatoes, then squeeze in juice of half the lemon.
   • Drizzle with olive oil and sprinkle with salt.
   • Mix well and let sit at room temperature.

2. Cook the Pasta

   2 min hands-on9 min waiting

   • Bring a large pot of water to a rolling boil and season with salt.
   • Cook whole-grain pasta until al dente, following package instructions.

3. Prepare Dill and Ricotta Mixture

   2 min hands-on

   • Finely chop fresh dill and set aside.
   • Combine cottage cheese, parmesan, and olive oil in a separate bowl.
   • Whisk until smooth and creamy.

4. Make Creamy Sauce

   2 min hands-on

   • Reserve about 1 cup of pasta water before draining.
   • Gradually add pasta water to ricotta mixture, whisking until silky.

5. Combine Ingredients

   3 min hands-on

   • Drain pasta, reserving extra pasta water.
   • Toss pasta with ricotta sauce in a large bowl until coated.
   • Add marinated tomatoes and chopped dill, mixing gently.

6. Finish and Serve

   2 min hands-on

   • Divide pasta into serving bowls.
   • Garnish with fresh dill, black pepper, and parmesan.
   • Serve immediately.
   • Cooking tips:
   • For an extra burst of flavor, add a pinch of red chili flakes to the tomato mixture.
   • Avoid overcooking the pasta to maintain a creamy texture.
   • Use pasta water to thin the ricotta mixture if needed, as the starch helps the sauce cling to the pasta.
   • Sprinkle a little lemon zest on top for added freshness before serving.