Here's a sneak peak of one of the recipes we're making this weekend!
Roasted Garlic, Olive and Tomato Pasta Salad
2 heads of Roasted Garlic
16 ounce box of medium-sized pasta shells
Olive oil
15 ounces whole milk ricotta
3/4 cup whole milk yogurt
Salt and pepper
4 small tomatoes, diced
1 cup sliced black or green olives
1/4 cup finely minced basil
Cook the pasta according to directions. Drain, drizzle with a little olive oil, and let cool for a little while. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Season to taste with salt and pepper.
Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Serve slightly warm or chilled - the texture is best if served immediately, but the garlic flavor improves overnight, so either way it's good!
End result:
16 ounce box of medium-sized pasta shells
Olive oil
15 ounces whole milk ricotta
3/4 cup whole milk yogurt
Salt and pepper
4 small tomatoes, diced
1 cup sliced black or green olives
1/4 cup finely minced basil
Cook the pasta according to directions. Drain, drizzle with a little olive oil, and let cool for a little while. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Season to taste with salt and pepper.
Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Serve slightly warm or chilled - the texture is best if served immediately, but the garlic flavor improves overnight, so either way it's good!
End result:
 |
| YUM! |
No comments:
Post a Comment