Penne with quick tomato sauce & ricotta che
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Penne or Mostaccioli OR other medium pasta shape, uncooked |
| 28 | ounces | Canned whole plum tomatoes (with liquid) |
| ½ | cup | Loosely packed fresh basil |
| 2 | smalls | Garlic cloves finely chopped |
| 1 | cup | Part-skim ricotta cheese |
| ¼ | cup | Parmesan cheese |
| Chopped fresh basil OR parsley (for garnish) | ||
Directions
Prepare pasta according to package directions. While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
Blend at low speed until tomatoes are completely pureed. Pour mixture into a large saucepan. Heat to boiling, reduce the heat and simmer 5 minutes.
When pasta is done, drain well. Return pasta to cooking pot, add the tomato sauce and heat over low heat until sauce is simmering and the pasta is coated with sauce. Remove pot from heat and stir in ricotta and Parmesan cheeses until evenly distributed. Divide among serving plates and top with chopped fresh basil or parsley.
Each serving provides: 530 Calories; 22⅕ g Protein; 94 g Carbohydrates; 6⅘ g Fat; 15.9 mg Cholesterol; 348 mg Sodium.
Calories from Fat: 12%
Copyright National Pasta Association () (Reprinted with permission)