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🍝 Pasta salad with fresh tomatoes, ricotta and arugula

360 kcal · 30 min · 4 servings

Ingredients

• 300 g Pappardelle
• Salt
• 100 g Arugula
• 2 sprigs Basil
• 500 g Cherry Tomatoes
• 40 g Dried Tomatoes (in oil)
• 1 Onion
• 2 Garlic Cloves
• 1 sprig Rosemary
• 1 tbsp Olive Oil
• 1 drop Lemon Juice
• Pepper
• 100 g Ricotta

Instructions

1. 1. Cook the pasta in salted water until al dente. Follow the instructions on the package.
2. 2. Drain the pasta and let it cool down.
3. 3. Wash the arugula thoroughly.
4. 4. Remove the tough stems from the arugula.
5. 5. Spin the arugula dry.
6. 6. Tear the arugula into bite-sized pieces if necessary.
7. 7. Wash the basil.
8. 8. Shake the basil dry.
9. 9. Pluck the basil leaves from the stems.
10. 10. Slice the basil leaves into thin strips.
11. 11. Wash the cherry tomatoes.
12. 12. Let the sun-dried tomatoes drain well.
13. 13. Finely chop the sun-dried tomatoes.
14. 14. Peel the onion.
15. 15. Peel the garlic clove.
16. 16. Finely chop the onion.
17. 17. Finely chop the garlic.
18. 18. Wash the rosemary.
19. 19. Shake the rosemary dry.
20. 20. Finely chop the rosemary leaves.
21. 21. Heat the oil in a pan.
22. 22. Sauté the onions and garlic until translucent over medium heat.
23. 23. Add the cherry tomatoes to the pan.
24. 24. Add the chopped sun-dried tomatoes to the pan.
25. 25. Add the chopped rosemary to the pan.
26. 26. Let the ingredients simmer for about 5 minutes.
27. 27. Season the mixture with salt.
28. 28. Add lemon juice.
29. 29. Season with pepper.
30. 30. Fold the cooled pasta into the tomato mixture.
31. 31. Crumble the ricotta with your hands.
32. 32. Sprinkle the ricotta over the pasta.
33. 33. Distribute the arugula onto four plates.
34. 34. Add the basil strips to the plates.
35. 35. Place the pasta mixture on top of the arugula.
36. 36. Serve the pasta salad.

Nutrition per serving

• kcal: 360
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 59 g