Name: Pasta with Fresh Tomato Sauce and Ricotta Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat pasta (I use farfalle); 1/3 cup extra virgin olive oil; 3 cloves garlic (minced or pressed); 1 pound cocktail size tomatoes (about 8-10 tomatoes, quartered); kosher salt and freshly ground black pepper; 2 cups fresh spinach leaves; 1/3 cup fresh basil (slivered); ½ cup freshly grated Parmesan cheese; 1 cup fresh ricotta cheese