Lasagna is one of my favorite dishes. That is, if someone else makes it for me. It just takes too long to prepare. Plus all the dishes and the cleanup…ugh.
This Simple Tomato Ricotta Pasta is pretty much deconstructed vegetarian lasagna. It comes together in about fifteen minutes and in two pots. Kids LOVE it (even my newly picky five year old).
Serve this up with a huge green salad. Pretend like you’ve slaved over the stove all afternoon and guilt someone else into doing the dishes.
I’m full of good ideas. You’re welcome.
Simple Tomato Ricotta Pasta
1/8 cup olive oil
1/2 small onion, finely chopped
1 clove garlic, grated or microplaned
6 campari or plum tomatoes, diced (you could also use 2 large beefsteak or about 2 cups grape)
1 tsp dried Italian herbs
8 oz part skim ricotta
8 oz dried whole wheat pasta - bowties and penne work well
1/8 cup shredded parmesan, plus extra for serving
Step by step
- Prepare pasta according to the box.
- While pasta is boiling, heat the olive oil over medium high heat.
- Saute the onion and garlic until soft.
- Add the tomatoes - make sure to include any juice that had escaped during the chopping - and the herbs.
- Keep stirring, reduce heat to medium.
- Add a pinch or two of sea salt.
- When the tomatoes are nice and broken down, add the ricotta and reduce heat to low.
- Mix the ricotta into the tomatoes, smashing out any lumps as you go.
- When the ricotta is nicely incorporated, stir in the parmesan.
- Drain the pasta, leaving it a bit wet with the cooking water.
- Toss the pasta with the sauce.
- Serve with shredded parmesan.
WW PP 10; Calories 373.9; Fat 13.8g; Saturated Fat 4.3g;Cholesterol 19.4mg;Sodium 130.3mg; Potassium 499.6mg;Total Carbohydrate 54.6g; Dietary Fiber 8.2g; Sugars 1.2g; Protein 15.1g
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Category: Main Dish, Pasta, Vegetarian
About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.