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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Quick & Easy - uses all those herbs in my garden! From June 2009 GH Ingredients:
1 lb rotini pasta or 1 lb campanelle pasta |
1 cup ricotta cheese, part-skim |
1/4 cup feta cheese, crumbled |
1/2 teaspoon lemon peel, freshly grated |
1/4 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
1/2 cup fresh parsley leaves, chopped |
1/2 cup fresh mint leaves, chopped |
1/2 cup fresh basil leaf, chopped |
4 plum tomatoes |
Directions:
1. Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs.
2. Meanwhile, in bowl, combine ricotta, feta, lemon peel, and 1/4 tsp each salt and freshly ground pepper.
3. Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot.
4. Stir reserved cooking water into ricotta mixture, toss with pasta to coat.
5. Stir in herbs and chopped tomatoes.
6. Enjoy!
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