Creamy Penne with Tomatoes |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A wonderful fast meal on a busy night. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, chopped & minced |
1 (28 ounce) can tomatoes, undrained |
1/4 teaspoon hot pepper flakes (or to taste) |
1/2 cup chopped fresh parsley |
2 tablespoons chopped fresh oregano (2 tsp dried) |
1 cup ricotta cheese |
1/4 cup 2% low-fat milk |
1 lb penne |
salt & pepper |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Heat oil over med heat; cook onion& garlic for 3 minutes.
2. Puree tomatoes and add to saucepan along with hot pepper flakes; bring to a boil.
3. Reduce heat; simmer uncovered for 20 minutes or until thickened.
4. Add parsley and oregano; remove from heat.
5. In blender, puree ricotta and milk until smooth.
6. Stir in tomato mixture.
7. Meanwhile, cook penne til tender.
8. Drain; toss with sauce.
9. Season with salt& pepper.
10. Sprinkle with parmesan cheese.
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