OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA

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Olive Garden Penne Pasta W/ Tomatoes and Ricotta image

If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.

Provided by FoodieFoodie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium tomatoes
8 basil leaves, chopped
1/4 cup extra virgin olive oil
1 cup ricotta cheese
1/2 teaspoon marjoram, chopped
12 ounces penne rigate, cooked according to package directions
1/4 cup romano cheese, grated
1 large garlic clove, peeled and chopped
salt
fresh ground black pepper
fresh parsley, chopped

Steps:

  • CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
  • Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
  • BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
  • Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
  • ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.

Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9

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