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Add a photoThis is especially good when you can get the tomatoes fresh from your garden. he recipe calls for 3/4 cup Ricotta cheese, I usually use more, but start with the 3/4 cup and go from there.
Ingredients
- 1 1 pound bag frozen cavatelli
- 1 Tablespoon olive oil
- 1 clove garlic, finely chopped
- 4 medium tomatoes,(about 1 1/2 pounds), diced
- Salt and pepper to taste
- 3/4 cup Ricotta cheese
- 1/4 cup grated Parmesan cheese
Directions
- In large saucepan, cook cavatelli as label directs.
- Meanwhile, in nonstick skillet, heat olive oil over medium heat. Add garlic and cook 1 minute, stirring constantly. Stir in tomatoes, salt and pepper and cook, stirring occasionally, about 10 minutes, or until tomatoes break up slightly.
- Drain pasta, transfer to serving bowl, stir in Ricotta and Parmesan, then pour tomato sauce over all, toss and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 105 | 18% |
| Total Fat 11.92g | 15% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 156mg | 7% |
| Potassium 582mg | 17% |
| Total Carbs 91.42g | 24% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.17g | 4% |
| Protein 23.44g | 38% |
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