Pasta Fresca with cherry tomatoes & ricotta cheese

As I’ve said before, I enjoy eating clean, healthy food. However, the most important rule for sticking to your routine is to allow yourself a treat (or two) from time to time.

So, whenever I get a particularly violent craving for Italian food, I make this quick and easy Pasta Fresca (fresh pasta) which also happens to be quite healthy compared to your average Bolognese or Carbonara, and it tastes just as good. Okay, maybe 3/4 as good, as I have to admit it’s hard to beat hot melted mozzarella. I refer to it as ‘fresh’ because apart from boiling the pasta, none of the ingredients are actually cooked or processed in any way, which helps keep their nutrients.

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What you you’ll need (2 portions)

150 g Tricolore fusilli pasta
250 g Ricotta cheese
150 g Cherry tomatoes
1/4 Avocado
Pesto
Olives, almonds or pine nuts to decorate
Oregano, salt, pepper

Preparation

Fill a pot with fresh water, add the fusilli and some salt, and boil for about 10 minutes. Meanwhile, cut the cherry tomatoes in half, and chop the avocado in small cubes. When the fusilli are almost ready, heat another hob to medium temperature, put the ricotta cheese, halved cherry tomatoes, oregano and pepper in a frying pan and stir. I don’t use any oil for this – the ingredients just need 1 minute to warm up in order to mix better. Drain the cooked fusilli, add them to the pan and stir again.

Move the contents of the pan to a nice deep dish and add the avocado cubes, pesto (I use reduced fat pesto, but you can go for the standard one if you prefer), olives and/or almonds or pine nuts to decorate.

Enjoy with a glass of fruity rosΓ© like white zinfandel, or if you’re up for something more exotic, try Rekorderlig’s passionfruit cider.

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If you want to make this even healthier, you can use wholewheat or 100% spinach fusilli as a lighter option.

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