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Spaghetti tomato and basil light

ingredients

servings

1

Iodized salt

1 pinch

Basil

10 leafs

Datterino tomatoes

13 unit

Ricotta cheese

100 oz

Extra virgin olive oil

2 spoons

first courses from Italy

Spaghetti tomato and basil light

Spaghetti tomato and basil light

vegetarian with lactose high in calcium source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti tomato and basil light

Tomato and basil spaghetti are a traditional dish of our land, but with small variations it can become spectacular!

Spaghetti tomato and basil light step 1

step 1

Lava and cut the cherry tomatoes in half. Available on the top of the vaporizer. On the second shelf, add a few basil leaves, leaving 2-3 to garnish. Cook for about 15 minutes.

Spaghetti tomato and basil light step 2

step 2

Boil the water for the dough and in the meantime soften the ricotta with a fork.

Spaghetti tomato and basil light step 3

step 3

Boil the pasta with baking. After cooking the salted tomatoes on the surface and leave to rest for 2 minutes.

Spaghetti tomato and basil light step 4

step 4

Resume the basil leaves you used to flavor steaming tomatoes and roll them together with ricotta and a spoonful of pasta baking water.

Spaghetti tomato and basil light step 5

step 5

Drain the pasta and season with the cherry tomatoes, ricotta flavored with basil and a crude oil.

Spaghetti tomato and basil light step 6

step 6

Garnish with basil leaves. You can not!

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