Linguine With Tomato And Ricotta - cooking recipe

Ingredients

13 oz linguine
1 tbsp olive oil
3 None ripe tomatoes, halved, seeded and diced
1 tbsp lemon juice
1/4 cup coarsely chopped parsley
1 cup ricotta cheese

Preparation

Cook pasta in boiling salted water according to package directions.
Heat oil in medium skillet on low heat. Cook tomato, lemon juice and parsley for 1 min, until fragrant.
Drain pasta and return to pan. Add tomato mixture and ricotta and toss gently until just combined. Season to taste and serve.