Recipes
Pasta Fredda with Ricotta and Tomatoes
Uses: pasta shells, ricotta cheese, plum tomato, fennel
Ingredients:
- 3/4 cup cooked pasta shells
- 2 tablespoons ricotta cheese
- 1/2 plum tomato, diced
- 2 tablespoons thinly sliced fennel
- 1 teaspoon oil or vinegar, if available
- Oregano, basil, and black pepper, optional
Instructions:
- Cook the pasta shells according to package instructions until tender, then drain well.
- Let the pasta cool for a few minutes so the ricotta does not melt completely.
- Stir ricotta with black pepper, oregano, and a tiny splash of oil or vinegar if available.
- Fold the ricotta into the pasta shells.
- Add diced tomato and thin fennel, adjust the seasonings as desired, then toss gently and serve room temperature or cool.
Good for: A creamy Italian-style pasta lunch that feels fresh, light, and summery.
Optional: Add chopped bologna or sugar snap peas for extra protein and crunch.