|1 3/4 cup
||low-carbohydrate penne or rotini pasta, such as Dreamfield’s pasta|
|2 teaspoons||extra-virgin olive oil|
|1/2||medium red onion, finely chopped|
|2||garlic cloves, minced|
|2||medium green tomatoes or 4 medium tomatillos, chopped|
|1/2 teaspoon||grated lemon zest|
|2–3 tablespoons||lemon juice|
|1/4 teaspoon||red pepper flakes|
|1/2 cup||part-skim ricotta cheese|
|2 tablespoons||minced fresh chives (optional)|
Prepare the pasta according to package directions, omitting salt; drain.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the water and garlic and cook, stirring, until the liquid is evaporated, about 1 minute.
Add half of the tomatoes and cook, stirring, over medium-high heat, until the tomatoes begin to soften slightly, about 1 minute. Add the pasta, remaining tomatoes, lemon zest, 2 tablespoons of the lemon juice, salt and red pepper flakes. Cook, stirring, until pasta is heated through and the flavors are blended, about 5 minutes; remove from the heat. Add the ricotta, tossing gently to coat well. Taste for seasoning and add the remaining 1 tablespoon of lemon juice if needed. Sprinkle with the chives, if using, and serve at once.
|Serving Size||1 cup|
|Sat Fat||2 g|
|Trans Fat||0 g|