Recipe

Bruschetta-ricotta Sauce And Pasta Recipe


Bruschetta-Ricotta Sauce And Pasta Recipe Huminbrd56 / All my dishes
1 year ago
This is a wonderful creamy spicy dish I made up for our diet. It's vegetarian AND low-fat, and just enough for two people. I thought that 1/4 cup noodles would never be enough, but we were both full and content. No more cravings! Yummy!
Prep:15m Cook:15m Servings:2

Huminbrd56

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Ingredients
  • 1/2 cup cooked whole wheat penne pasta
  • 3-4 tablespoons olive oil
  • 1/2 small onion, chopped
  • 1/2 clove elephant ear garlic. chopped (I bought this by mistake!)
  • OR 2-3 cloves garlic, chopped
  • 4 oz. chopped mushrooms
  • 1/4 tsp dried basil1/4 tsp.
  • Crazy Jane's Mixed-up Pepper
  • A couple of good shakes of dried parsley
  • 1/2 small jar of pickled artichokes in olive oil (about 3/4 cup)
  • 1/2 cup low-fat ricotta cheese
  • About 3/4 cup tomato basil garlic bruschetta
  • 1 cup of fresh baby spinach leaves

Directions
  1. Place the cooked pasta on two dinner plates and set aside.
  2. Heat the olive oil in a large skillet on medium-high.
  3. Add the chopped mushrooms, onions, basil, parsley, pepper, and garlic and saute, stirring often until the vegies begin to caramelize.
  4. Toss in the artichokes.
  5. Quickly stir in the ricotta cheese, and tomato basil garlic bruschetta and stir until combined and the cheese begins to bubble a bit.
  6. Add the baby spinach leaves and stir.
  7. Divide the bubbly sauce over the two plates of penne and serve.

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Comments

cookingforfun 1 year ago said:
It has to be delicious. Thanks for sharing 5 from me


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