1/1 Photo of Penne With Ricotta
Josh Gowans's Note:
Nice simple pasta, light and tasty. Great for a light meal or a summer dish.
My Private Note
Units: US | Metric
- 1Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
- 2In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
- 3Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.
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Nutritional Facts for Penne With Ricotta
Serving Size: 1 (147 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 462.4
- Calories from Fat 257
- Total Fat 28.6 g
- Saturated Fat 14.1 g
- Cholesterol 71.7 mg
- Sodium 91.8 mg
- Total Carbohydrate 45.2 g
- Dietary Fiber 6.1 g
- Sugars 0.9 g
- Protein 8.3 g
The following items or measurements are not included:
vegetable bouillon cubes