Pink Pasta recipe
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- 1 (8 ounce) package campanelle (little bells) pasta ½ cup ricotta cheese 2 tablespoons olive oil ¼ onion, chopped 1 (6.5 ounce) can tomato sauce ¼ cup chopped fresh basil 1 tablespoon chopped fresh oregano
Nutrition Info
- 328.2 caloriescarbohydrate: 47.4 gcholesterol: 9.5 mgfat: 10.2 gfiber: 2.7 gprotein: 11.7 gsaturatedFat: 2.6 gservingSize: -sodium: 284.5 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Pink Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Cook the campanelle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain. Transfer pasta to a large bowl, add ricotta cheese, and stir so the ricotta begins to melt into the pasta.
Heat olive oil in a large skillet over medium-high heat. Saute onion in olive oil until lightly browned, 5 to 7 minutes. Sir tomato sauce, basil, and oregano with the onion, bring to a simmer and cook another 2 to 3 minutes.
Pour tomato sauce over the pasta and stir until the sauce and cheese evenly coat the pasta.