Pasta con i Pomodori e Salsa di Ricotta

Pasta con i Pomodori e Salsa di Ricotta is a delightful Italian dish that combines al dente pasta with a creamy ricotta sauce and fresh tomatoes, creating a harmonious blend of flavors. This vegetarian meal is not only satisfying but also packed with nutrients, making it a perfect choice for a cozy supper.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Fresh tomatoes (diced) - 300 grams
• Ricotta cheese - 150 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Fresh basil leaves - 10 leaves
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (grated) - 30 grams

Steps

1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the diced tomatoes to the skillet and cook for about 5-7 minutes until they soften and release their juices. Season with salt and pepper.
4. In a bowl, mix the ricotta cheese with a splash of the reserved pasta water, stirring until smooth and creamy. Add salt and pepper to taste.
5. Add the cooked pasta to the skillet with the tomatoes and toss to combine, adding more reserved pasta water as needed to achieve the desired consistency.
6. Remove from heat and stir in the ricotta sauce and fresh basil leaves. Mix well until the pasta is evenly coated.
7. Serve hot, garnished with grated Parmesan cheese and additional basil if desired.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: g
• Sodium: 400 mg
• Cholesterol: 50 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein from ricotta, supporting muscle health.
• Rich in antioxidants from fresh tomatoes, promoting heart health.

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