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Pasta with green tomatoes and ricotta

Pasta with green tomatoes and ricotta


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 tablespoons water 
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 salt 
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.



10 minutes

Prep Time

15 minutes

Cook Time

Nutrition facts

Serving Size 1 cup
Calories 230      
Fat 5 g
Sat Fat 2 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 200 mg
Carbohydrate 38 g
Fiber 5 g
Protein 10 g

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