Easy Rosemary, Tomato, and Ricotta Pasta
- Reviews 1
Ready In: 25 mins
Serves: 7-8
Ingredients
- 1 box whole wheat pasta, of choice
- 1 tablespoon dried rosemary
- 1 tablespoon dried garlic flakes
- 3 tablespoons olive oil
- 1⁄3 cup water
- 16 ounces low-fat ricotta cheese
- 4 large fresh tomatoes, diced and with juices
Directions
- Combine tomatoes, water, rosemary, garlic flakes, and olive oil in medium saucepan.
- Bring tomato and olive oil mixture to a rapid boil then reduce heat to medium. Cook for about 15 minutes for until tomatoes are soft.
- While the tomatoes are cooking, prepare pasta as directed.
- When tomatoes become soft, add ricotta and stir mixture together. Simmer on medium for another 5 minutes or until heated through.
- Mix with hot pasta.
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