Summer Tomato, Basil and Ricotta Fettuccine Recipe | Legendairy

Summer Tomato, Basil and Ricotta Fettuccine


4
Easy
10 MINS
15 MINS

The perfect summer trinity of tomato, basil and ricotta. Zesty, quick and fresh describes this delectable pasta. Perfect for warm summer nights to make the best of the seasons sweet tomatoes and fresh basil!

INGREDIENTS

  • 500g fettuccine
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 x 200g punnets cherry tomatoes, halved
  • finely grated zest of 1 lemon
  • 300g fresh ricotta, crumbled
  • 2/3 cup basil leaves, torn

METHOD

  1. Boil fettuccine in a large pot of salted water until al dente. Scoop out a cupful of cooking water before draining the pasta.
  2. Meanwhile, heat oil in a large frypan over medium heat, add garlic and tomatoes, and sauté gently until tomatoes just start to become juicy and blistered. Toss in cooked pasta, lemon rind and season with salt and freshly ground black pepper. Add a splash of the cooking water to the pan if the pasta is looking a little dry and toss over medium heat until the pasta is silky and coated.
  3. Lightly toss in the ricotta and basil then serve immediately.
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