Pasta with Tomatoes and Creamy Ricotta Sauce
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.