Thursday, September 26, 2013

Ricotta Seashell Pasta with Tomatoes

This is a dish I made often back in 2008 and 2009, but I had kind of forgotten about it.  I made up the recipe myself and back then, all the kids loved this.  They'd just pick out the tomatoes if needed.  I made it again recently, and I loved it, but the kids were weird about it, even though I served tomatoes on the side!  Anyway, this recipe deserves to be re-posted with better photos.  It's quick and easy and done in the time it takes to boil pasta.
Ricotta Seashell Pasta with Tomatoes

9 ounces small seashell pasta
15 ounces (about) ricotta cheese, regular or reduced fat
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

1.  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 (or serve them on the side if you have picky eaters). Sprinkle additional parmesan cheese on top, if desired.
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