Cherry Tomato Ricotta Pasta
This cherry tomato ricotta pasta is a light dinner featuring fresh summer tomatoes.
Cost $1.10 per serving
- 1 lb whole wheat or gluten-free pasta
- 1 tbs olive oil
- 1 tsp diced garlic
- 1 pint cherry tomatoes
- 2 tbs butter
- 1 cup ricotta
- 2 tbs snipped fresh basil leaves
In a large pot, cook the pasta according to the package directions.
While the pasta is cooking, heat the olive oil in a skillet and add the garlic. Cook over low heat for a minute, until tender. Add the cherry tomatoes and cover the skillet. Cook over medium-low heat until a few tomatoes start to crack. Keep an eye on the garlic, and turn the heat down to low if it’s starting to brown.
Add the butter and melt it in the pan with the tomatoes.
Add the cooked, drained pasta, then add the ricotta. Stir everything together.
Sprinkle with salt and pepper to taste.
Garnish with basil and serve.
Calories: 605kcal | Carbohydrates: 92g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 124mg | Potassium: 566mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1080IU | Vitamin C: 27mg | Calcium: 186mg | Iron: 5mg