Easy Rosemary, Tomato, and Ricotta Pasta
"This is an easy, healthy pasta dish that's great for satisfying cravings for creamy pastas without adding loads of fat. Dried herbs work just fine with this, but using fresh tomatoes makes a huge difference and taste so much better. Using whole wheat pasta is strongly recommended for this recipe. The rosemary and tomato adds tons of flavor and nutrition! Goes very well with fish and asparagus and reheats well. This would also make a great main dish meal if tossed with chicken or seafood!"
- Ready In:
- 25mins
- Ingredients:
- 7
- 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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Reviews
-
Made it using fresh garlic and 1 large can of diced tomatoes (all I had) and no water, and it was pretty good. Will make again, but without the rosemary. 1 serving, with pasta and ricotta cheese is approx. 390 calories, if it is 7 servings.
