*Linguine with Pesto, Cherry Tomatoes and Ricotta Cheese

*Linguine with Pesto, Cherry Tomatoes and Ricotta Cheese
Makes:
3
Prep Time:
5
minutes
Total Time:
15
minutes
Vegetarian
This simple easy pasta dish is perfect for weeknight dinners. Its rustic Italian flavor includes ricotta cheese for a light and classic lasagna taste.

Another extraordinary recipe from the chefs at Casa Buitoni®

In this recipe:



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Ingredients:

  • 1 package BUITONI Refrigerated Linguine (9 oz.)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 3/4 cup halved cherry tomatoes
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1/2 cup (4 ounces) ricotta cheese, crumbled or flaked into small pieces

Directions:

PREPARE pasta according to package directions.

HEAT oil in large skillet over medium-high heat. Add garlic; cook for 30 seconds or until fragrant. Add cherry tomatoes; cook for 2 to 3 minutes or until the juices release.

ADD pasta and pesto to tomato mixture; toss to coat. Serve sprinkled with ricotta cheese.

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Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe:

  • Calories: 630
  • Calories from Fat: 340
  • Total Fat: 38g (58% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 610mg (25% of DV)
  • Carbohydrates: 55g (18% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 9g
  • Protein: 21g
  • Vitamin A: 25% of DV
  • Vitamin C: 15% of DV
  • Calcium: 30% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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*Linguine with Pesto, Cherry Tomatoes and Ricotta Cheese

Ingredients

  • 1 package BUITONI Refrigerated Linguine (9 oz.)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 3/4 cup halved cherry tomatoes
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1/2 cup (4 ounces) ricotta cheese, crumbled or flaked into small pieces

 

Directions

PREPARE pasta according to package directions.

HEAT oil in large skillet over medium-high heat. Add garlic; cook for 30 seconds or until fragrant. Add cherry tomatoes; cook for 2 to 3 minutes or until the juices release.

ADD pasta and pesto to tomato mixture; toss to coat. Serve sprinkled with ricotta cheese.

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