Rebecca Miller’s Pasta with Ricotta and Heirloom Tomatoes

(from mayflowerkids’s recipe box)

Source: Real Simple magazine July 2010

Prep time: 25 minutes
Serves 4 people

Categories: pasta, vegetarian


  • 2 pounds heirloom or other tomatoes, cut into bite-size pieces
  • 1/4 cup chopped mixed fresh herbs (such as chives, flat-leaf parsley, basil, and tarragon)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • 12 ounces penne (3/4 box)
  • 2 tablespoons pine nuts
  • 1/2 cup ricotta
  • 1/4 cup grated Parmesan (1 ounce), plus more for serving


  1. Heat oven to 400° F. In a large bowl, combine the tomatoes, herbs, lemon juice, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let stand, tossing occasionally.

  2. Meanwhile, cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.

  3. Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5 to 6 minutes.

  4. Toss the pasta with the ricotta, Parmesan, and enough of the reserved pasta water to create a creamy sauce. Top with the tomato mixture and pine nuts. Serve with more Parmesan, if desired.

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