Sometimes the best recipes start with one simple ingredient. In this case it was my friend Kathleen’s roasted garlic & basil ricotta. I knew I wanted to use it in some sort of dish that really highlighted it, and pasta seemed like a good fit. With Meatless Monday on my mind, I let my kitchen dictate the rest of the ingredients. No trips to the store- I would make the most of whatever I already had on hand.
With an abundance of fresh tomatoes from a co-worker, basil and oregano growing in my back yard, a box of fettucini and a jar of artichoke hearts in the cabinet, I had my base. A little of this and a little of that turned into this big bowl of creamy pasta that vegetarians and non-vegetarians alike will love!
Fresh Tomato, Ricotta, and Artichoke Pasta
Makes 4 servings.
12 oz whole wheat fettucini
1 Tbsp extra virgin olive oil
1 medium onion, chopped
3 cloves of garlic, minced
3 medium tomatoes, coarsely chopped
1 tsp fresh oregano, finely diced
1 14 oz jar marinated, quartered artichoke hearts, drained
1 cup shredded basil
1 tsp red pepper flakes
1 cup ricotta cheese (I used Eastside Cheese Co. garlic & basil flavored)
1 cup grated parmesan cheese
salt to taste
fresh ground pepper to taste
Bring water to boil and cook pasta according to package directions. Drain and set aside.
Heat olive oil in a large nonstick saute pan over medium heat. Add onions and garlic and saute 5 minutes. Add tomatoes and oregano. Bring to a simmer and cook 8 to 10 minutes, stirring occasionally. Add artichokes and cook 2 minutes.
Add pasta, shredded basil, red pepper flakes, ricotta, and parmesan to sauce. Toss until sauce coats pasta, cheese melts and mixture is heated through. Season with salt and pepper.