Name: Linguine with tomato and ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram linguine, fettuccine or bavette; 1 tablespoon olive oil; 3 ripe tomatoes, halved, seeded, diced; 1 tablespoon lemon juice; 1/3 cup torn parsley; 65 gram baby spinach (optional); 1 cup (200g) low-fat ricotta, crumbled

Linguine with tomato and ricotta

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

375 gram linguine, fettuccine or bavette

1 tablespoon olive oil

3 ripe tomatoes, halved, seeded, diced

1 tablespoon lemon juice

1/3 cup torn parsley

65 gram baby spinach (optional)

1 cup (200g) low-fat ricotta, crumbled

Method

1.In a large saucepan of boiling, salted water, cook pasta according to packet directions. Drain.

2.In a small saucepan, heat oil on low. Cook tomato, lemon juice and parsley 1 minute, until fragrant. Increase heat to high, add spinach if using and cook 1-2 minutes, until just wilted.

3.Add drained linguine and ricotta to tomato mixture and toss gently until just combined. Season to taste and transfer to serving bowls.

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Ingredients

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