Penne with Ricotta and Basil Sauce Recipe

How to Make Penne with Ricotta and Basil Sauce?


Serve: 8


  • 4 teaspoons olive oil
  • 4 garlic cloves, crushed
  • 2 onions, finely chopped
  • 4 spring onions, finely chopped
  • 4 rashers bacon, chopped, rind and fat removed
  • 500 g / 16 oz ricotta cheese
  • 1 cup / 60 g / 2 oz finely chopped fresh basil
  • 325 g / 11 oz penne
  • 8 cherry tomatoes, halved
  • salt and pepper 


  1. Heat the oil in a pan, then add in the garlic, onions, spring onion and bacon and stir over medium heat for 8 minutes. Make sure they are cooked.
  2. Remove the pan from the heat. Stir in the ricotta and chopped basil, then beat until smooth.
  3. Meanwhile, cook the pasta in a large pan of rapidly boiling salted water for 12 minutes, or until al dente.
  4. Just prior to draining the pasta, add about a cup of the pasta water to the ricotta mixture to thin the sauce. Season well.
  5. Drain the pasta, then stir the sauce through. Add in the tomato halves and serve.

Penne with Ricotta and Basil Sauce

Nutrition per serving:

  • 440 kcalories, protein 18 g, fat 9 g, carbohydrate 60 g, dietary fiber 5 g, cholesterol 35 mg

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