Recipe

Linguine with tomato and ricotta

Apr 29, 2014 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Linguine with tomato and ricotta
  • 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

Linguine with tomato and ricotta
  • 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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