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three hundred and seventy-fiveg dried large shell pasta (Recipes by ingridients pasta) one garlic clove, peeled one quarter cup extra-virgin olive oil two hundredg fresh ricotta, cheese (Recipes by ingridients cheese) crumbled one/two cup semi-dried tomatoes, chopped one/two cup pitted kalamata olives, chopped one/two cup roughly chopped fresh flat-leaf parsley leaves one quarter cup pine, nuts (Recipes by ingridients nuts) (Recipes by ingridients nuts) toasted Finely grated parmesan (Recipes by ingridients parmesan), cheese (Recipes by ingridients cheese) to serveStep one Cook pasta (Recipes by ingridients pasta) and garlic in a large saucepan of boiling salted water (Recipes by ingridients water) following packet directions until tender. Drain, reserving one quarter cup liquid. Return pasta (Recipes by ingridients pasta) to pan. Crush garlic. Ricotta And Olive Pasta Recipe. Add to. pasta (Recipes by ingridients pasta) Ricotta And Olive Pasta Recipe. Step two Add oil, ricotta, tomato, olives, parsley, pine nuts (Recipes by ingridients nuts) (Recipes by ingridients nuts) and reserved liquid to. pasta (Recipes by ingridients pasta) Cook, tossing, over low heat for one to two minutes or until combined and heated through. Serve with. parmesan (Recipes by ingridients parmesan) .
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