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Ribbon Pasta with Tomato, Dill and Ricotta

November 13, 2010

I am always looking for new meals that are quick and easy to cook during the week.  It’s nice to be able to come home and do very little to prepare a meal and have the end result be something delicious.  When I saw this pasta in the October issue of “Everyday with Rachael Ray” I knew I had to try it; it looked great and very low fuss.  

This recipe hit the mark!  It was sooo good, very light but filling.  I loved the juicy sweetness from the tomatoes, the tartness of the dill and the ricotta topped everything off and mixed nicely with all the flavors.  This is a great meal for the weeknight; just serve with some nice, crusty bread and even a salad and you’re all set.  This would also make a great side dish to accompany some type of chicken or pork, no matter what you serve this with you will not be disappointed.    

Ribbon Pasta with Tomato, Dill and Ricotta

Ingredients:

Salt and Pepper

1 Pound egg tagliatelle, fettuccine, or pappardelle pasta

3 Tablespoons extra virgin olive oil

2 Cloves garlic, crushed

2 Pints cherry tomatoes, halved

1/4 Cup finely chopped fresh dill

4 Cups loosely packed baby arugala leaves

3/4 Cup fresh ricotta cheese

Directions:

Bring a large pot of water to a boil.  Once water comes to a boil, add salt and pasta and cook until al dente (follow directions on pasta box for al dente pasta).  Drain pasta and return to pot, reserving 3/4 cup of pasta water. 

While the pasta is cooking, heat olive oil in a large skillet and add garlic and cook over medium-high heat for about 2 minutes, stirring often.  After 2 minutes discard the garlic and add the tomatoes and season with salt and pepper, cook for 4 minutes and then add dill and reserved pasta water. 

Add the tomatoes and arugala to the pasta and season with salt and pepper.  Serve the pasta in shallow dishes topped with ricotta.

Recipes Source: “Everyday with Rachael Ray” October 2010

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