Fusilli Pasta with Ricotta or Requesón
It is a simple, delicious, and nutritious recipe; this fusilli pasta recipe with ricotta or requesón will delight you. I recommend you prepare it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 300 grams fusilli pasta
- 1 kilo cherry tomato
- 1 clove garlic
- 200 grams parsley
- 2 tablespoons extra virgin olive oil
- 1/2 liters ricotta cheese, ricotta cheese
- 1 onion
- pepper
- Parmesan cheese
Preparation
30h
0 mins
Medium
- Boil the pasta, chop the onion into small cubes, cut the tomatoes in half, and finely chop the fresh parsley.
- Sauté the garlic and onion in olive oil when they start to release their aroma, approximately after 2 min. Add the round tomatoes.
- Transfer the cooked and drained pasta to our skillet with the sauté. (Add a tablespoon of the water from the pasta cooking to blend the combination)
- In the skillet with the mixture, add the ricotta or requesón.
- Transfer the mixture to a pasta bowl.
- Incorporate the fresh parsley, parmesan cheese, salt, and pepper. Stir slowly without breaking the pasta.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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