I always tend to cook up too much pasta, so I end up with some leftover plain pasta in the fridge. I had about a cup of cooked bow-tie pasta on hand and decided, rather than just cover it with some tomato and basil sauce as I normally do, I'd whip together a light cheesy dish instead. For just throwing together some random ingredients, the results were actually quite tasty!
Pasta with Mushrooms, Grape Tomatoes, and Ricotta Cheese (printer-friendly version)
makes one serving
1 cup cooked pasta
1 tablespoon olive oil
1/2 pkg sliced mushrooms
6 grape tomatoes, halved
3 tablespoons organic part-skim ricotta cheese
1 tablespoon freshly-grated Parmesan cheese
fine sea salt
freshly ground black pepper
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and saute until browned and softened, about 2-3 minutes.
3. Add in the halved grape tomatoes and cook for about 2-3 minutes more.
4. Add in the cooked pasta. If cold from the fridge, cook until warmed.
5. Stir in the ricotta cheese and Parmesan cheese.
6. Season with salt and pepper.
7. Serve it up!
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