Wednesday, August 21, 2013

tomato, garlic and ricotta pasta

Here's a quick weeknight meal for you--add any veggie you want. This came together in 15 minutes and was so fresh and flavorful.

I bought fresh pasta from a local shop, but you could easily use dried. Or be really ambitious and make it yourself!

tomato, garlic and ricotta pasta
2 tomatoes, diced
2 garlic cloves, minced
2 servings fresh pasta (a little of the cooking liquid reserved)
a handful of fresh parley
salt and pepper
4 tablespoons ricotta
juice of half a lemon
olive oil for cooking
  • put up water for your pasta--salt and drop pasta once its come to a boil
  • coat pan with olive oil, heat on medium and add tomatoes until they are cooked down, add garlic and lower heat
  • season veggies with salt and pepper, add parsley
  • add cooked pasta with 1/4 cup of the cooking liquid and ricotta
  • squeeze lemon juice on top, stir together and serve

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