Penne With Ricotta

2 tablespoons olive oil

4 raw, plum tomatoes, chopped

2 green onions, chopped

3 tablespoons chopped parsley

1 tub (475 g) Ricotta

2/3 cup grated Parmesan White wine or milk, salt and pepper to taste.

8 oz Penne or other tubular pasta, cooked and drained.

Saute the tomatoes, onion, parsley in oil for 3 minutes. Add ricotta and parmesan. Thin to desired consistency with white wine or milk. Season to taste. Heat through, spoon over hot pasta.Mahes 3-4 servings.

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