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Pasta with tomato and ricotta sauce
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4
- 2tbsp Olive oil
- 1 Onionfinely chopped
- 1 Clove of garlic
- 400g Tinned tomatoes
- 1 Carrotgrated
- 25g Frozen peas
- 325g Pasta shells
- 200g Ricotta cheese
- 2tbsp Parsleychopped
Method
step 1
Heat the olive oil in a pan and saute the garlic and chopped onion on a medium heat for about 5 minutes, or until soft.
step 2
Add the tomatoes and carrot. Bring to the boil then reduce the heat and allow to simmer, uncovered, for 15 minutes.
step 3
Add the peas and simmer for a further 5 minutes, until the peas have cooked through and the sauce has thickened slightly.
step 4
Meanwhile cook the pasta in a pan of boiling water as per the instructions on the packet.
step 5
Remove the sauce from the heat and stir in the ricotta cheese and parsley, mixing well.
step 6
Drain the pasta, roughly chop add the sauce and serve immediately.