This pasta dish was another of our quick, fresh, light dinners from the week. I wanted to celebrate the last of the tomatoes of the season!
Pasta with Ricotta and Heirloom Tomatoes
2 lbs heirloom tomatoes, sliced
1/2 c mixed herbs, chopped (I used parsley, basil and chives)
1 T olive oil
1 T lemon juice
salt, pepper, chili flakes to taste
12 oz dry pasta (I used conchiglie – cute snail shell shaped pastas)
1/2 – 3/4 c ricotta cheese
1/2 c finely grate parmesan cheese
Slice tomatoes and toss them with the chopped herbs, oil, lemon juice, salt and pepper. Set aside.
Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain. Return pasta to the pot, add ricotta, parmesan, and pasta water. Season with salt and pepper. Top with tomato and herb mixture and enjoy!
Conclusions: A direct quote from Jordan: “This is the best thing I’ve had since … since I can remember. Except for Lobster Day”. And from me: “the easiest ‘mac and cheese’ you’ll ever make that doesn’t come from a box”.