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Whether you're planning an elaborate menu or simply going in advance for tomorrow's Tomato and ricotta pasta. This recipe stems in many decades of enjoying it in kitchen. I realize that adding a couple ingredients into some recipe adds depth to what is ordinarily dull. You might be looking for lighter food items to create along with your leftovers. Good and light Tomato and ricotta pasta perfect for post-vacation. The substances in this recipe make your tongue thumping, and are very waist-friendly when you require a'snack' following a busy trip. Using a few substances as alternate options, this soup is filled using a fall and hot flavor which makes it tasty. An ideal Tomato and ricotta pasta to warm up you on chilly winter months. Ideal for applying leftover.

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How to make Tomato and ricotta pasta

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 375g fettuccine
  • 2 1/2 tablespoons olive oil
  • 125g shortcut rindless bacon, chopped
  • 4 green onions, thinly sliced
  • 3 large tomatoes, finely chopped
  • 200g ricotta cheese
  • 1/4 cup small fresh basil leaves
  • crusty bread, to serve

Method

  • Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
  • Step 2 Meanwhile, heat 2 teaspoons oil in a frying pan over medium heat. Add bacon. Cook, stirring, for 3 to 4 minutes or until golden and crisp. Add onion. Cook for 1 minute or until tender.
  • Step 3 Add bacon mixture, tomato, ricotta and remaining oil to pasta. Toss over low heat to combine. Season with salt and pepper. Top with basil leaves. Serve with bread.