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5 from 1 vote

Skillet Pasta and Ricotta

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!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 348kcal
Author Longbourn Farm - Alli Kelley

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 348kcal | Carbohydrates: 52g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 302mg | Potassium: 688mg | Fiber: 5g | Sugar: 10g | Vitamin A: 715IU | Vitamin C: 21.6mg | Calcium: 175mg | Iron: 4.3mg