Light ricotta and tomato pasta, goodbye remorse Italian Cuisine

Light ricotta and tomato pasta, goodbye remorse. This is a first course, or main course, which is light and can be eaten whenever you want.

Much more attention is paid to lightness and often to stay light you lose that fundamental taste and flavor so that even following a restrictive diet becomes less tiring. With today’s recipe we want to bring to the table a first course which is also understood as a single dish that we often see in diets aimed at recovering physical shape, in Sunday menus.

Tomato and ricotta with a short pasta are perfect together with a sprinkling of Parmesan, it completes the whole. We have often talked about diets and how the day should be distributed in terms of caloric intake, here is a delicious Sunday first course.

Light ricotta and tomato pasta

A dish that I would define more as a cuddle than steaming on the table envelops us in that scent of home. Very easy, cheap and ready in 5 minutes, the time it takes to cook the pasta.

Ingredients for 4 people

• 400g short pasta
• 300 g tomato puree
• 300 g cottage cheese
• olive oil
• salt
• basil

Light ricotta and tomato pasta, goodbye remorse. Method

Let’s first take a bowl and put the ricotta inside and crush it with a fork and mix it to make it a little more creamy. We take a non-stick pan and pour a little oil into it and let it heat up and then pour the tomato puree and add salt to taste. Cover with a lid and add the well-washed basil. Let’s take a saucepan and put it on the fire with salted water and bring to the boil to drop the pasta and proceed with the cooking.

read also: Ragusana ricotta and broccoli pasta | Quick and tasty with walnut kernels

How to make ricotta and tomato pasta

A few minutes before the pasta is cooked, put the ricotta in the pan with the sauce and mix the sauce well. We add a sprinkling of black pepper if we want, but I didn’t include it as an ingredient. Drain the pasta and add it to the pan with the sauce and ricotta and stir well. Uniform the sauce well with the pasta and sprinkle with plenty of Parmesan. I state that I preferred to work the sauce inside the pan itself and not in the ricotta container because the heat melts the ricotta better, preventing any pieces from remaining. I like to create a real cream. What a delight! And good cuddling to all.

read also: Honey flavored ricotta and walnut pasta | Delicate recipe with sweet flavors

read also: Pasta Ricotta Zucchini and Pancetta, a super easy and super good first course

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