Pasta with Ricotta Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta, your choice
- 4 spring onions, (spring onions)
- 2 large beefsteak tomato (s)
- 150 g ricotta
- olive oil
- salt and pepper
- Herbs, fresh, at will
- water
Print Recipe
Pin Recipe Instructions
- Cooking pasta al dente. Wash the spring onions, finely chop the white part, cut the green part into thin rings. Cut the tomatoes into not too small pieces, chop the herbs.
- Sweat the spring onions in a little olive oil for a few minutes until they are translucent. Turn the stove down to a low flame and add the ricotta to the spring onions, as well as approx. 100 ml water, so that a creamy sauce results. Season with salt and pepper.
- Finally add the pasta, tomatoes and herbs and just warm them carefully before serving.
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