Pasta with Yellow Cherry Tomatoes, Ricotta and Basil
5.0
A bright first course that celebrates the meeting of the ancestral sweetness of yellow cherry tomatoes, ancient protagonists of Mediterranean vegetable gardens, and the velvety freshness of cow's milk ricotta. A sunny combination rooted in the rural tradition of Southern Italy, where the simplicity of the ingredients transforms pasta into a pure sensory experience. The intense aroma of fresh basil envelops the dish, creating a perfect balance between creaminess and delicate vegetal notes
Yield:
2 servings
Total time:
25 min
Preparation time:
10 min
Cooking time:
15 min
Difficulty:
Cost:
Tools:
Stove, Blender, Pan, Pot
Weight per serving:
340 g
Energy:
625 Kcal
Carbohydrates:
85 g
Fats:
23 g
Proteins:
24 g
Rugby:
55 min
Allergens:
Gluten, Milk
Diet:
Vegetarian
Pairing:
Grecanico
Occasion:
Summer lunch
Ingredients
Portions for 2 servings
2
200
g
250
g
200
g
10
leaves
q.s.
Method
It takes steps in 25 min
Storage
Store the pasta in an airtight container in the refrigerator for up to 2 days.
Before eating, reheat it in a pan with a drizzle of oil or in the microwave, adding a tablespoon of water if necessary to soften it.
Cost
The recipe uses basic ingredients that are easy to find and reasonably priced. Using fresh, seasonal products makes the dish affordable for everyday shopping
Health
The recipe offers a good balance of complex carbohydrates and protein, with antioxidant-rich cherry tomatoes and fresh basil. The fat content is moderate thanks to extra virgin olive oil and ricotta, making it a balanced and easy-to-digest meal
Author
Editorial staff - Luca M.
5.0
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