Name: Bucatini with Zesty Tomato-Ricotta Pesto and Balsamic Glazed Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup cherry tomatoes; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves; Zest and juice from 1 lemon; 2 tablespoons balsamic vinegar; 2 ripe tomatoes, diced; 1 cup shredded romano cheese; 3 cloves of garlic, minced; Pepper to taste; Salt to taste; 1 tablespoon fresh chopped basil; 1 cup ricotta cheese; 1 cup panko bread crumbs; 1 pound bucatini pasta; 1 shallot, finely chopped; 1 teaspoon sugar; 1 teaspoon red pepper flakes

pesto

Can I substitute for nuts in pesto if I have a nut-allergy?

How can I make a lower-fat version of pesto?

How can I make my homemade pesto creamier?

Can I use other types of cheese in pesto?

My pesto tastes too bitter, what did I do wrong?

Tantalize your tastebuds with this vibrant pasta dish featuring bucatini enveloped in homemade tomato-ricotta pesto, garnished with balsamic glazed cherry tomatoes, and sprinkled with golden bread crumbs. Bursting with a beautiful balance of zest and earthiness, it's the perfect way to turn everyday ingredients into a memorable meal.

Milk

Wheat

Vegetarian

Fresh Vegetables

gram

cherry tomato

Oils

milliliter

olive oil

fresh thyme

Fresh Fruit

lemon

Vinegar

balsamic vinegar

tomato

Cheese

romano cheese

garlic

Seasonings

black pepper

salt

fresh basil

ricotta cheese

Other Bread

panko

Pastas & Noodles

bucatini pasta

shallot

Sugars & Sweeteners

sugar

red pepper flakes

Copper

Minerals

Manganese

Selenium

Alpha-carotene

Vitamin A

Dietary Folate Equivalents

Sugar

Carbohydrates

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin C

Vitamins

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Water

Protein

Dietary Fiber

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Bucatini with Zesty Tomato-Ricotta Pesto and Balsamic Glazed Cherry Tomatoes

Produce

Baking Goods

Condiment & Toppings

Dairy

Bakery

Pasta, Sauces, Grain

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Cook the bucatini pasta according to package instructions. Scoop out 1 cup of the pasta water before draining the pasta. Set both the pasta and the water aside.

Blend together the diced tomatoes, ricotta cheese, garlic, salt, and half of the romano cheese in a food processor until smooth. You've now made homemade tomato-ricotta pesto.

Pour the pesto over the pasta, adding reserved pasta water as needed to thin out the sauce.

In a skillet, heat one tablespoon of the olive oil over medium heat, add the panko bread crumbs, lemon zest, and red pepper flakes. Stir and cook for about 5 minutes until the breadcrumbs are toasted. Add juice from half the lemon, stir, and remove from heat.

In the same skillet, heat the remaining olive oil over high heat, and add the cherry tomatoes, sugar, salt, pepper, thyme, and shallot. Cook for about 5 minutes until tomatoes begin to burst.

Add the balsamic vinegar, stir, and remove from heat.

Combine pasta with tomato-ricotta pesto, balsamic burst cherry tomatoes, and lemony panko bread crumbs. Toss well to combine.

Serve immediately, garnished with fresh basil and the remaining romano cheese.

Tantalize your tastebuds with this vibrant pasta dish featuring bucatini enveloped in homemade tomato-ricotta pesto, garnished with balsamic glazed cherry tomatoes, and sprinkled with golden bread crumbs. Bursting with a beautiful balance of zest and earthiness, it's the perfect way to turn everyday

Bucatini with Zesty Tomato-Ricotta Pesto and Balsamic Glazed Cherry Tomatoes

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