Olive Garden Penne Pasta W/ Tomatoes and Ricotta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls. Ingredients:
4 medium tomatoes |
8 basil leaves, chopped |
1/4 cup extra virgin olive oil |
1 cup ricotta cheese |
1/2 teaspoon marjoram, chopped |
12 ounces penne rigate, cooked according to package directions |
1/4 cup romano cheese, grated |
1 large garlic clove, peeled and chopped |
salt |
fresh ground black pepper |
fresh parsley, chopped |
Directions:
1. CUT a shallow “X” on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
2. Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
3. BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
4. Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
5. ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
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