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Deborah

Deborah Dana
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Recipe

Fusilli Pasta with Ricotta Cheese or Requeson

30h
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It is a simple, delicious, and nutritious recipe; This recipe for fusilli pasta with ricotta cheese or cottage cheese will delight you. I recommend that you prepare it.
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Ingredients

8 portions
  • 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, or requeson
  • 1 onion
  • to taste black pepper
  • to taste parmesan cheese

Preparation

Put the pasta to cook, cut 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 are already releasing their smell, approximately after 2 min. Add the tomatoes ball.
It will pass the pasta already cooked and drained, to our frying pan with the sofrito. (Add a tablespoon of the water where the pasta was cooked, to lay the combination)
In the frying pan with the preparation, add the requeson or the ricotta cheese.
Pass the preparation to a pasta bowl.
To integrate the fresh parsley, the parmesan cheese salt and pepper. Stir slowly without breaking the pasta.

TIPS

When sautéing the onion and garlic in olive oil, we can add 2 teaspoons of butter to enhance the flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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