Fettuccine with Tomato and Ricotta

Name: Fettuccine with Tomato and Ricotta
Total time: 30 min
Yield: 4
Ingredients: 250 g of fettuccine pasta (farfalle); For the sauce; 3 medium tomatoes (360 g), seedless, cut into thin strips; 2 1/2 cups of ricotta cheese (300 g) mashed; 3/4 cup of milk (180 ml); 2 tablespoons of fresh parsley leaves; 2 tablespoons of olive oil; 1 tablespoon of salt; 1 pinch of black pepper; 1 tablespoon of fresh parsley leaves (for garnish)

1
250 g of fettuccine pasta (farfalle)
2
For the sauce
3
3 medium tomatoes (360 g), seedless, cut into thin strips
4
2 1/2 cups of ricotta cheese (300 g) mashed
5
3/4 cup of milk (180 ml)
6
2 tablespoons of fresh parsley leaves
7
2 tablespoons of olive oil
8
1 tablespoon of salt
9
1 pinch of black pepper
10
1 tablespoon of fresh parsley leaves (for garnish)

Ingredients

1
250 g of fettuccine pasta (farfalle)
2
For the sauce
3
3 medium tomatoes (360 g), seedless, cut into thin strips
4
2 1/2 cups of ricotta cheese (300 g) mashed
5
3/4 cup of milk (180 ml)
6
2 tablespoons of fresh parsley leaves
7
2 tablespoons of olive oil
8
1 tablespoon of salt
9
1 pinch of black pepper
10
1 tablespoon of fresh parsley leaves (for garnish)

Directions

1
Fry 2.5 liters of water and 1/2 teaspoon of salt in a large pot, covered, over high heat
2
Add the pasta and cook with the lid off until al dente (around 5 minutes)
3
Drain
4
Prepare the sauce: mix all the ingredients in a bowl
5
Add the pasta and stir gently
6
Transfer to a serving dish, garnish with parsley, and serve immediately
7
466 calories per serving