Ricotta Pasta with Tomatoes

Here's a pasta dish that I made up when we first moved into this house. I had no internet connection (to look up new recipes) and there were many busy nights when we needed a fast meal. I thought this up back then, and we've had it at least once a month since. (That is a LOT for us- usually I don't make the same thing twice!) The kids love it, and sometimes ask to make this on their special cooking days. It's very hard to take a picture of this dish, so you'll have to excuse me there. I just estimate when I make this, so here is my best guess of what amounts I actually use! Usually I use reduced-fat ricotta, but last time I made it with whole-milk ricotta and it was more rich and creamy. Both ways are yummy, though. This is a pasta dish that is done in the time it takes to cook the pasta. We like to have it with Garlic/Lemon broccoli, of course!

Ricotta Pasta with Tomatoes

9 ounces small seashell pasta

15 ounces ricotta cheese

1/4 cup extra virgin olive oil

1/3 cup parmesan cheese

1-2 garlic cloves, minced

juice of 1/2 lemon

fresh pepper, to taste

sea salt, to taste

herbs, such as fresh parsley or basil, or dried Italian seasoning, to taste

2-3 medium tomatoes, chopped, or 6-8 large cherry tomatoes, quartered

Boil a large pot of water and cook pasta according to package directions; drain. Meanwhile, in a medium serving bowl, mix ricotta, olive oil, parmesan, garlic, lemon juice, salt, pepper, and herbs until well combined. When pasta is done cooking, drain, and quickly add to ricotta cheese mixture, stirring gently. Add chopped tomatoes and fold in carefully. Sprinkle additional parmesan cheese on top, if desired.