Creamy Ricotta and Tomato Penne

By sassy47

Ingredients

• 3/4 pound penne or rigatoni
• 1 cup ricotta cheese, at room temperature
• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved (or quartered if large)
• 4 green onions, thinly sliced

Preparation

Step 1

Cook the penne in boiling salted water until tender but firm, about 11 minutes.
Meanwhile, in a shallow serving bowl, mix 3/4 cup of the ricotta with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Drain the pasta, then add to the ricotta and toss to combine. Cover the bowl to keep warm.
In a medium skillet, warm the oil over high heat. Add the cherry tomatoes and green onions and cook just until the tomatoes are softened, about 1 minute. Pour the mixture over the pasta and toss carefully just to combine. Garnish the pasta with the remaining 1/4 cup ricotta cheese and serve at once.