Fresh Tomato and Ricotta Whole Wheat Pasta

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Serves 1

Ingredients

  • 125g. whole wheat short pasta
  • 2 tbsp extra virgin olive oil
  • 1/2 clove garlic
  • 5-7 cocktail tomatoes, quartered
  • salt
  • black pepper
  • 100 g. frozen spinach, minced
  • 19g. fresh basil, minced
  • 2 tbsp Parmesan cheese, grated
  • ¼ cup fresh ricotta cheese

Instructions

  1. Cook the whole wheat pasta al dente [a little shorter than the package directions say]
  2. Heat the olive oil over medium heat
  3. Add garlic and reduce heat to medium-low
  4. Cook for about 5 minutes until oil becomes fragrant. Be sure to watch the garlic so it doesn’t burn
  5. Add the tomatoes and season with salt and black pepper
  6. Cook for 2-3 minutes until warmed through
  7. Add pasta, spinach, fresh basils, and grated parmesan. Season again. If the pasta is dry, add more olive oil or 1-2 tablespoons of pasta water to the pasta mixture
  8. Top with dollops of fresh ricotta
  9. Drizzle with more olive oil
  10. Serve

 

Original Recipe can be found here.

Like or leave a comment, if you like the recipe – or recreate it! You’d make our day, if you do so. [:

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2 thoughts on “Fresh Tomato and Ricotta Whole Wheat Pasta

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