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THE DAIRY KITCHEN Spaghetti with Fresh Tomatoes and Ricotta

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 0 MINS
Cooking 0 MINS

Ingredients

500g packet spaghetti pasta
250g punnet cherry tomatoes, quartered
2 cups loosely packed basil leaves, torn
1/3 cup extra virgin olive oil
grated rind of 1 lemon
salt and freshly ground black pepper, to taste
300g ricotta cheese

Method

  1. Combine cherry tomatoes, basil, oil, lemon zest and pepper in a large bowl. Cover, stand 30 minutes.

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