Parmesan Ranch Pasta with Roasted Tomatoes
Put traditional pasta into parmesan overdrive with this delightfully al dente dish. Creamy, dreamy, and full of parmesan goodness, this recipe is a one-way ticket to pasta paradise.
Ingredients(9)
pasta noodles (cavatappi, fusilli and gemelli work well for this)
1 lb
cherry tomatoes
3 pints
yellow onion, cut into large dice
1
garlic
4 cloves
olive oil
¼ cup
2 tsp.
ground black pepper, to taste
½ cup
grated parmesan, plus more for garnish
½ cup
Steps(5)
- 1
Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- 2
Toss the tomatoes, chopped onions and garlic cloves with the olive oil, ranch seasoning mix and pepper. Spread out onto a sheet pan. Roast for about 20 minutes, shaking occasionally, until the tomatoes are blistered and the onions are softened.
- 3
While the tomatoes are roasting, cook pasta according to package directions until al dente. Drain, reserving ¾ cup of the pasta water. Set both aside.
- 4
When tomatoes are done, transfer to a blender, reserving about ¾ of the tomatoes, and puree until smooth. Add the Parmesan Ranch dressing, parmesan cheese, and enough pasta water to thin to desired consistency.
- 5
Toss the sauce with the pasta and remaining roasted tomatoes. Garnish with additional parmesan cheese. Serve warm.
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