Green Pasta with Ricotta and Fresh-Tomato Sauce

By Hklbrries

Ingredients

• 1/4 pound spinach spaghetti or fettucini
• 2/3 cup skim-milk ricotta cheese
• 1 large ripe tomato
• 1 small onion
• 1/2 clove garlic, pressed
• 1/4 tsp dried basil leaves
• 1/8 tsp dried oregano leaves
• 1 tbsp grated Parmesan cheese

Preparation

Step 1

Preheat oven to 300 F. Cook pasta in salted water according to package directions. Drain; rinse, and drain well. Turn into a 1-quart baking dish.

Spoon ricotta into center of pasta. Cover dish, and place in oven until ricotta is warmed through but not softened - 8 to 10 minutes.

Coarsely chop tomato and onion. Combine with garlic, basil and oregano in a small heavy saucepan. Bring to boiling; simmer until onion is just tender - about 3 minutes.

Remove from oven. Spoon sauce around ricotta. Sprinkle with Parmesan.