Skip to content
February 20, 2016 / Chris Blum

Pasta with Tomatoes and Creamy Ricotta Sauce

  
I love pasta, because you dig through the fridge grab a couple things and have a great meal in minutes!

Ingredients:
8 oz pasta
8 oz ricotta
1 bunch of green garlic, sliced thin or 2 cloves garlic minced
1 tbsp olive oil
2 c cherry tomatoes, sliced
1 can artichoke hearts, chopped

Cook pasta according to package.

In a 12 inch skillet, heat oil over medium heat, add garlic and cook for 2 minutes, stir in artichoke and tomatoes, cook for 5 minutes. Stir in ricotta and 1/2 c pasta water, stir until smooth. Add pasta and more pasta water if needed. 

Serves 4.

Advertisements

One Comment

Leave a Comment
  1. Chris / Feb 20 2016 9:58 pm

    Creamy and very satisfying. More than the sum
    of its parts!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: