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!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
- 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.
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