Monday, July 11, 2011

Angel Hair with Arugula, Ricotta, and Oven Roasted Tomatoes


Trey loves this simple, healthful vegetarian dish (although he usually picks around the vegetables).  I like to serve it with a side of steamed, fresh broccoli, and some Buttery Texas Toast.  The best part about this meal is that it's a snap to prepare!

Angel Hair with Arugula, Ricotta, and Oven Roasted Tomatoes

1 lb angel hair pasta
1 lb arugula
4-6 tomatoes, oven roasted and cut into bit sized pieces
1 cup fresh ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino romano cheese
1/4 cup extra virgin olive oil
1/3 cup boiling water (can use some of the pasta cooking water)
8-10 torn, fresh basil leaves
sea salt and freshly ground black pepper to taste

Cook the angel hair according to package directions, until "al dente."  Drain and place in a large bowl.  Top with the arugula, tomatoes, cheeses, olive oil, cooking water, and basil.  Mix together until well combined.  Season with salt and pepper to taste.  

This recipe is proudly shared at Menu Plan Monday and What's On Your Plate?

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