Pasta with Ricotta and Heirloom Tomatoes
- 2 pounds heirloom or other tomatoes, cut into bite-size pieces
- 1/4 cup chopped mixed fresh herbs (such as chives, flat-leaf parsley, basil, and tarragon)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- kosher salt and black pepper
- 12 ounces penne (3/4 box)
- 2 tablespoons pine nuts
- 1/2 cup ricotta
- 1/4 cup grated Parmesan (1 ounce), plus more for serving
- This recipe is vegetarian
- Produce
- Heirloom or other tomatoes (2 pounds)
- Herbs, mixed fresh (1/4 cup)
- Pine nuts (2 tablespoons)
- Cooking & Baking
- Kosher salt and black pepper (1)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Penne (12 ounces)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- 4 cup grated parmesan (1 ounce), grated (1)
- Ricotta (1/2 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published September 25, 2011 (1 year ago).
9 people saved this recipe.
