Pasta with Roasted Grapes Ricotta (Printable)

Delightful pasta blending roasted grapes, creamy ricotta, lemon zest, and fresh herbs for a balanced and vibrant meal.

# Ingredient List:

→ 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 (plus more for garnish)
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)

# Directions:

01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Spread grapes on the tray, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Toss to coat evenly.
03 - Roast grapes for 20 to 25 minutes, shaking the tray halfway through, until soft, blistered, and slightly caramelized. Set aside.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
05 - In a bowl, combine ricotta, lemon zest, lemon juice, basil, parsley, and 1/4 tsp salt. Stir until smooth.
06 - Return drained pasta to pot. Add ricotta mixture and gently toss, adding reserved pasta water as needed to achieve a creamy consistency.
07 - Gently fold in roasted grapes along with their juices. Drizzle with extra-virgin olive oil and toss lightly.
08 - Divide pasta among plates. Garnish with toasted pine nuts, black pepper, fresh basil, and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Roasting the grapes transforms them into sweet, caramelized bursts that balance perfectly with tangy ricotta.
  • Its a simple weeknight dish that feels special enough for guests without any fuss.
  • The lemon zest and fresh herbs lift the whole plate with brightness and aroma.
  • You get a restaurant-quality meal using pantry staples and fruit you probably already have.
02 -
  • Do not skip reserving the pasta water—its starchy magic is what makes the ricotta coat the pasta instead of clumping.
  • Let the grapes roast until they start to burst and release their juices; that caramelization is where the deep sweetness comes from.
  • Toss the pasta gently once you add the grapes so they stay whole and do not turn into mush.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, watching closely—they go from golden to burnt in seconds.
  • Add a tiny pinch of red pepper flakes to the ricotta mixture if you want a subtle warmth that plays off the sweetness.
  • Use a vegetable peeler to shave the Parmesan in wide ribbons instead of grating it for a more elegant presentation.
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