Creamy pasta tossed with caramelized grapes, ricotta, lemon, and fresh herbs for a flavorful main course.
# What You'll Need:
→ Pasta
01 - 12 oz dried short pasta (penne, rigatoni, or fusilli)
→ Roasted Grapes
02 - 2 cups seedless red or black grapes, stems removed
03 - 1 tbsp olive oil
04 - 1/2 tsp coarse salt
05 - 1/4 tsp freshly ground black pepper
→ Ricotta Mixture
06 - 1 cup fresh ricotta cheese
07 - 1/2 tsp lemon zest
08 - 1 tbsp lemon juice
09 - 2 tbsp chopped fresh basil
10 - 1 tbsp chopped fresh parsley
11 - 1/4 tsp salt
→ Assembly
12 - 2 tbsp extra-virgin olive oil
13 - 1/4 cup toasted pine nuts (optional)
14 - Freshly ground black pepper, to taste
15 - Grated Parmesan cheese, for serving (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper. Spread grapes evenly on the tray, drizzle with 1 tbsp olive oil, then sprinkle with salt and pepper. Toss to coat.
02 - Place the tray in the oven and roast grapes for 20 to 25 minutes, shaking the tray halfway through, until the grapes are soft, blistered, and caramelized. Remove and set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
04 - In a bowl, blend ricotta cheese, lemon zest, lemon juice, basil, parsley, and salt until smooth.
05 - Return drained pasta to the pot, add the ricotta mixture, and toss gently, adding reserved pasta water gradually to achieve a creamy consistency.
06 - Fold roasted grapes and their juices into the pasta. Drizzle with extra-virgin olive oil and toss lightly to combine.
07 - Divide pasta onto plates. Garnish with toasted pine nuts, freshly ground black pepper, additional basil, and Parmesan cheese if desired. Serve immediately.
