Ricotta and olive pasta

Cooking Vegetarian Ricotta and olive pasta

Ricotta and olive pasta will keep you warm in the cooler months, and its ready in a flash!

Lables: Low sodium Low sugar Egg free Fish free Shellfish free Soy free
  1. Cook pasta and garlic in a large saucepan of boiling salted water following packet directions until tender. Drain, reserving 1/4 cup liquid. Return pasta to pan. Crush garlic. Add to pasta.
  2. Add oil, ricotta, tomato, olives, parsley, pine nuts and reserved liquid to pasta. Cook, tossing, over low heat for 1 to 2 minutes or until combined and heated through. Serve with parmesan.

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375g dried large shell pasta
1 garlic clove, peeled
1/4 cup extra-virgin olive oil
200g fresh ricotta cheese, crumbled
1/2 cup semi-dried tomatoes, chopped
1/2 cup pitted kalamata olives, chopped
1/2 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
Finely grated parmesan cheese , to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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