It’s hot. So hot that I don’t want to cook when I come home from work. I’d rather just eat chips and salsa, have a pickle as my ‘vegetable,’ and call it a night (after I’ve eaten some ice cream).
The solution: dinner that requires almost no cooking.
Pasta with Ricotta, Basil and Tomatoes
1.5-2 cups pasta, cooked (I used egg noodles since I don’t like long skinny pastas…because they’re too messy)
1/3 to 1/2 cup low-fat ricotta
1/8 to 1/4 cup cream (you could skip this, but I had some cream in the fridge, at it makes everything delicious)
2 to 3 Tbs. olive oil
1 to 2 tsp. minced garlic
1 to 2 Tbs. sliced sun-dried tomatoes, plus some of the oil used to pack them (I don’t like fresh tomatoes; I’m sure they’d be a delicious substitute if that’s your thing, though)
2 Tbs. fresh basil
In a large bowl, combine ricotta, cream, olive oil, garlic and tomatoes. Add cooked, drained pasta and stir to coat. Toss in basil leaves after pasta has cooled somewhat so leaves don’t wilt.