This skillet pasta and ricotta is a super fast, simple recipe that amps up a regular old can of crushed tomatoes. Mega flavor for minimal work!
All this winter weather makes me really appreciate canned food! This year I’m hoping to do my own canning, but for now store bought works just fine. This skillet pasta and ricotta is a super fast, simple recipe that amps up a regular old can of crushed tomatoes. I like to freshen it up with some fresh parsley – it’s almost like a summer meal on a dreary winter day! Maybe one day I’ll have my own fresh herbs during the winter, I think my house is just too dark right now. Tell me your favorite tricks for growing herbs indoors!!!
Maybe I’ll make ricotta cheese one day too…. 🙂 . I’ve made mozzarella before, so ricotta shouldn’t be too difficult. This skillet pasta and the general style of mixing everything in a skillet is by far one of my favorite ways to fix pasta. Skillet pasta is easy and quick and perfect for our busy schedule. They are low key and delicious – my kind of food! Not to mention they are always beautiful all mixed together in the skillet. Sometimes I don’t even want to put a serving spoon in there and mess it all up! Ha. I think I have food issues. But in a good way right? I can’t be the only one who feels a slight twinge of regret at digging into a beautiful meal!
Skillet Pasta and Ricotta
- 2 teaspoons olive oil
- 3 garlic cloves minced
- 28 ounces crushed tomatoes 1 can
- 1 teaspoon sugar
- 2 teaspoons lemon zest
- salt and pepper to taste
- 1 pound cooked spaghetti
- 3/4 cup ricotta cheese
- 1 tablespoon fresh parsley chopped
- Heat oil in sauce pan until shimmering.
- Add garlic and cook until fragrant, about 30 seconds.
- Add tomato sauce and sugar. Simmer for 10 minutes.
- Add lemon zest.
- Salt and pepper to taste.
- Toss in cooked spaghetti.
- Top with tablespoons of ricotta (amount can be adjusted to suit your personal preference).
- Sprinkle with fresh parsley.