Gluten Free Ricotta & Tomato Pasta Recipe
People often ask me “What is your favorite gluten free recipe?” I am always stumped. I know that I should have an answer ready but with over 250 gluten free recipes published in two books and over 400 more on this site, I really am hard pressed to pick a fav!
I suppose it depends on what kind of day I have had, what I am in the mood for, and how hard I want to work for dinner.
I have always been a fan of Italian food – I swear, I should have been born Italian! I love traditional Bolognese sauce that simmers all day and lasagna that takes a couple hours to prepare and bake and honestly, I don’t mind the work it takes to prepare a lovely Italian dish. There are times, however, that I just haven’t got the time or energy to spend hours in the kitchen. At times like that, when I am desirous of something with an Italian accent, this Gluten Free Ricotta & Tomato Pasta recipe becomes my favorite!
It is a lighter, sort of deconstructed version of lasagna, with all the flavors but without all the work and in a fraction of the time. In fact, this recipe is so quick and easy it can practically be made in the time it takes to boil up the pasta. And to make it even quicker, I use gluten free Pastariso Organic Rice Pasta because it cooks up in about a third of the time compared to a lot of the other gluten free pastas. While the pasta cooks, I prep my ricotta and veggies to finish off the sauce, and in no time, dinner is on the table.
I love the way this looks as well as how it tastes; it is simple but elegant – my favorite kind of dish! It is satisfying without being too heavy and for right now anyway, I am going to say this is my favorite recipe! Well, at least one of them!
BTW – this recipe is from my new book Simply…Gluten-Free Quick Meals (with over 100 gluten free recipes) and the pasta PLUS the salad and dessert is ready in about half an hour!
Do you have a favorite recipe? If so, please share!
- 14 ounces gluten free Pastariso Organic Rice Pasta - fettuccine style
- ¾ cup ricotta cheese (preferably fresh)
- ¼ cup parmesan cheese , finely grated, plus more for garnish
- ½ teaspoon dried oregano
- Kosher or sea salt
- Black pepper
- 2 tablespoons olive oil plus extra for drizzling
- 2 cloves garlic , minced
- 2 pints grape or cherry tomatoes , cut in half
- Pinch crushed red pepper flakes
- 2 cups baby spinach leaves
Bring a large pot of salted water to a boil and cook the pasta al dente. Reserve ½ cup of the pasta cooking water and drain the pasta. Return the drained pasta to the hot pot.
While the pasta is cooking, prepare the cheese mixture and sauce. In a small mixing bowl, combine the ricotta cheese with ¼ cup grated parmesan cheese, the dried oregano and a large pinch of salt and pepper. Set aside.
In a large skillet over medium-high heat, heat the 2 tablespoons of olive oil until hot. Add the garlic and cook, stirring, for 30 seconds. Do not let the garlic burn. Add the tomatoes, crushed red pepper, 1 teaspoon salt and ½ teaspoon pepper. Cook for 4 minutes, then add the reserved pasta water and spinach. Cook for another minute or two, or until the spinach has wilted. Add the tomato/spinach mixture to pasta and toss. Serve the pasta in large, shallow bowls with a dollop of the ricotta mixture in the center. Drizzle with a little olive oil and a grating of parmesan.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.