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Creamy Tomato and Olive Pasta

Creamy Tomato and Olive Pasta



  1. Cook pasta according to package directions.
  2. Meanwhile, place a strainer over a large bowl. Cut tomatoes crosswise in half; use your finger to push seeds and juice into strainer. Use a wooden spoon to press on the seeds extracting the juices; discard seeds. Chop tomatoes and add to bowl with tomato juices.
  3. Add remaining ingredients to bowl and mix well.
  4. Drain pasta, add to bowl and toss with ricotta mixture.
  5. Transfer to serving plates; top with additional pepper if desired.

Prep Time: 30 minutes | Servings: 4

Nutrients Per Serving: Calories: 400 Calories from fat: 148 Total fat: 16g Monounsaturated fat: 9g Cholesterol: 19mg Sodium: 542mg Total Carbohydrates: 49g Dietary Fiber: 3g Protein: 15g

Recipe and photo credit: Lindsay Olives (Bell-Carter Foods, Inc.).


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