250 g of fettuccine-type pasta (wide noodles)
For the sauce
3 medium tomatoes (360 g), seedless, cut into thin strips
2 1/2 cups of ricotta cheese (300 g)
3/4 cup of milk (180 ml)
2 tablespoons of fresh parsley leaves
2 tablespoons of olive oil
1 teaspoon of salt
1 pinch of black pepper
1 tablespoon of fresh parsley leaves (for garnish)
250 g of fettuccine-type pasta (wide noodles)
For the sauce
3 medium tomatoes (360 g), seedless, cut into thin strips
2 1/2 cups of ricotta cheese (300 g)
3/4 cup of milk (180 ml)
2 tablespoons of fresh parsley leaves
2 tablespoons of olive oil
1 teaspoon of salt
1 pinch of black pepper
1 tablespoon of fresh parsley leaves (for garnish)
In a large pot, bring 2.5 liters of water to a boil with 1/2 teaspoon of salt
Add the pasta and cook with the lid off until al dente (around 5 minutes)
Drain
Prepare the sauce: in a bowl, combine all the ingredients
Add the pasta and stir gently
Transfer to a serving dish, garnish with parsley, and serve immediately
466 calories per serving
