Garden Summer Pasta Recipe

Head out to your garden or the farmers market and grab everything you need for this garden summer pasta! It’s made with cherry tomatoes, fresh basil, and a little bit of ricotta to make it perfectly creamy and delicious!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 19 Carbs 48 Protein 10
Yield 4 servings 1x


  • 8 oz. angel hair pasta 
  • 2 tablespoons olive oil
  • 6 cloves garlic, smashed and minced
  • 14 oz. cherry tomatoes, whole
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup red wine
  • 2 tablespoons balsamic vinegar
  • 1/4 cup ricotta cheese
  • 3 tablespoons butter, unsalted
  • toppings: shredded parmesan cheese and fresh basil


  1. First, prepare the noodles by bringing a large pot of water to a boil. Add salt. 
  2. When the water is boiling add noodles and cook until the noodles are al dente. 
  3. Next, drain the water from the noodles and set aside. 
  4. Prepare the pasta sauce by heating a large skillet over medium/high heat. Add olive oil. 
  5. When olive oil is fragrant add the garlic to the olive oil and let it cook for about a minute. 
  6. Add the cherry tomatoes to the olive oil and garlic and season with salt and pepper. 
  7. Turn heat to medium, cover the tomatoes, and let them cook for about 5 minutes, stirring occasionally. 
  8. Uncover the tomatoes and add the red wine and balsamic vinegar to the pan. Stir and let the tomatoes simmer in the liquid for 8-10 more minutes or until the tomatoes burst. 
  9. After the tomatoes have burst and the sauce starts to thicken* add the ricotta cheese and butter to the sauce. Stir until the ricotta and cheese dissolve into the sauce. 
  10. Simmer the sauce for an additional two minutes and remove from heat. 
  11. Finally, add the noodles to the sauce and mix well. 
  12. Serve with fresh basil and parmesan cheese. 

Tips & Notes

*You’ll know when the sauce is thick enough when you scrape the bottom of the pan and it leaves a film! 

Nutrition Facts

Serving Size: 1/4 Calories: 411 Sugar: 7 Fat: 19 Carbohydrates: 48 Fiber: 3 Protein: 10
Author: Lee FunkeCategory: DinnerMethod: Stove TopCuisine: Dinner
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