Ricotta and olive pasta

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

Recipe «Ricotta and olive pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.