This easy pasta dish comes together in less than 15 minutes with a fresh tomato sauce made even healthier with whole wheat pasta and spinach that’s topped with ricotta cheese. This is where healthy meets happy!
I’ve grown tomatoes in my garden for years. But the past few seasons have seen a steady downward spiral of yield thanks to my neighbor’s growing trees and some dastardly devilish varmints who snatch up the lessening fruit they finally yield. My tomato crop at the end of summer has turned into a total bummer crop instead of my oh-so-wishful bumper crop.
But I’m not going to let my less-than-stellar farmer skills get in the way of eating fresh tomatoes however I can. Between farmers markets and the farmer down the street, I’m keeping flush with my tomato loving ways.
This warm pasta dish is one of my favorite simple lunch or dinner recipes, and one reason I’m bound to this end-of-summer crop. It’s a bit like a caprese pasta but uses ricotta cheese instead of mozzarella.
The “sauce” is made with fresh tomatoes steeped in olive oil and garlic then added to the warm pasta so there’s hardly any cooking to do at all. It’s the perfect recipe for when you’re short on time but still want real good, real food on the table.