Ingredients
-
4
-
8
-
1/4
-
1
-
1/2
-
12
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Olive Garden Penne Pasta W/ Tomatoes and Ricotta,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.,Good concept, however the herbs somewhat overwhelm the dish. I would use less next time for my personal preference, otherwise – great!,Very good! Great August meal, as many of the ingredients were plucked right out of my garden! used 2 cloves of garlic, and added mushrooms, and it was a great summer meal.
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Blend Ricotta Cheese With Chopped Marjoram; Season to Taste With Salt and Pepper. |
|
4
Done
|
Toss Tomato Mixture in a Hot Skillet. When Mixture Is Hot, Stir in Ricotta Cheese Blend. |
|
5
Done
|
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. |
