Penne with dried tomatoes and ricotta
200grams of penne
100grams of dried tomatoes
sprig of basil
a hand full of spinach
oregano
50grams of ricotta cheese
Boil the penne until it’s “al dente”. Stir fry the spinach and the dried tomatoes for 3 minutes. Add the basil and the ricotta cooking for 2 minutes.
Serve the penne with that mixture on top. Season with oregano and some pepper.
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