Recipe

Cherry Tomato Ricotta Lemon Spaghetti

Quick & Easy

Spaghetti tossed with blistered cherry tomatoes and a quick ricotta-lemon sauce, loosened with pasta water.

Why smarter

18 minutes is realistic: water to boil and pasta cook 10–11 min while tomatoes blister 4–6 min; ricotta-lemon mix and final emulsification 2–3 min, including plating.

Chef tip

Toss off the heat for 30 seconds before serving to keep the ricotta sauce smooth and prevent it from turning grainy.

Ingredients

#	Ingredient Text	Amount	Unit	Ingredient Name
1	200 g spaghetti	200.000	g	spaghetti
2	250 g cherry tomatoes	250.000	g	cherry tomatoes
3	200 g ricotta	200.000	g	ricotta
4	1 lemon	1.000		lemon

Nutrition Snapshot

Servings 2.00

Serving basis per_serving

Calories (kcal) 670.00

Cholesterol (mg) 55.00

Omega-3 (g) 0.200

Omega-6 (g) 1.600

Protein (g) 26.00

Fat total (g) 22.00

Fat saturated (g) 11.00

Carbs total (g) 88.00

Trans fat (g) –

Sugar total (g) –

Fiber (g) 6.00

Purines (mg) –

Sodium (mg) 820.00

Potassium (mg) –

Data source ai_estimate

Estimated Yes

Method

Bring a pot of well-salted water to a boil. Add spaghetti and cook until al dente.
Meanwhile, rinse and halve cherry tomatoes. Heat a wide pan with a splash of olive oil over high heat and blister tomatoes cut-side down until browned and starting to burst, 4–6 minutes. Season with salt and pepper.
In a bowl, mix ricotta with finely grated lemon zest and 1–2 tbsp lemon juice. Season with salt and pepper.
Reserve 150 ml pasta water, then drain spaghetti. Add spaghetti to the pan with tomatoes.
Lower heat. Add the ricotta mixture and a good splash of reserved pasta water. Toss vigorously until creamy and glossy, adding more pasta water as needed for a silky sauce. Taste and adjust lemon, salt and pepper. Serve immediately.