You had a pretty good report card this time. That B+ in math is great! But I know you could do better in science. What can we do to help you with that?
Spaghetti with Cheesy Tomato Cream Sauce
Spaghetti with Cheesy Tomato Cream Sauce
The Food Nanny
Ingredients
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1/2 small white onion minced
- 2 14.5-ounce cans diced tomatoes undrained (see note)
- 1/2 cup grated Parmesan cheese plus additional for sprinkling
- 1/2 cup cream or half-and-half
- 1/4 cup low-fat ricotta cheese, about 2 oz
- 20 fresh basil leavesor
- 1/2 teaspoon dried basil
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon red pepper crushed
- 8 ounces uncooked spaghetti or pasta of your choice
Directions
- Heat the oil in a medium saucepan over medium-high heat. Cook and stir the garlic and onion until you smell the aroma.
- Remove from the heat and add the tomatoes, 1/2 cup of the Parmesan cheese, cream, ricotta, basil, salt, black pepper, and crushed red pepper, if using. Cook over low heat until the sauce coats the back of a spoon, 10 to 15 minutes.
- Meanwhile, cook the pasta according to package directions. Drain.
- Divide the pasta among four plates and spoon the sauce over each. Serve, passing additional cheese
