Pasta tossed with caramelized grapes, creamy ricotta, lemon zest, fresh herbs, and optional pine nuts for texture and flavor.
# What You'll Need:
→ Pasta
01 - 12 ounces dried short pasta (penne, rigatoni, or fusilli)
→ Roasted Grapes
02 - 2 cups seedless red or black grapes, stems removed
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon coarse salt
05 - 1/4 teaspoon freshly ground black pepper
→ Ricotta Mixture
06 - 1 cup fresh ricotta cheese
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 2 tablespoons chopped fresh basil
10 - 1 tablespoon chopped fresh parsley
11 - 1/4 teaspoon salt
→ Assembly
12 - 2 tablespoons 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)
# Directions:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper. Spread grapes on the tray, drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat evenly.
02 - Place grapes in the oven and roast for 20 to 25 minutes, shaking the tray halfway through, until grapes are soft, blistered, and caramelized. Set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Reserve 1/2 cup of pasta water before draining.
04 - Combine ricotta, lemon zest, lemon juice, chopped basil, parsley, and 1/4 teaspoon salt in a bowl. Stir until smooth and creamy.
05 - Return drained pasta to the pot. Gently toss with the ricotta mixture, adding reserved pasta water as necessary to achieve a creamy consistency.
06 - Fold in the roasted grapes and their juices carefully. Drizzle with 2 tablespoons extra-virgin olive oil and toss lightly to combine.
07 - Divide pasta among plates. Top with toasted pine nuts, freshly ground black pepper, additional fresh basil, and Parmesan cheese if desired. Serve immediately.
