makes one serving
1 cup cooked pasta
1 tablespoon olive oil
1/2 pkg sliced mushrooms
6 grape tomatoes, halved
3 tablespoons organic part-skim ricotta cheese
1 tablespoon freshly-grated Parmesan cheese
fine sea salt
freshly ground black pepper
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and saute until browned and softened, about 2-3 minutes.
3. Add in the halved grape tomatoes and cook for about 2-3 minutes more.
4. Add in the cooked pasta. If cold from the fridge, cook until warmed.
5. Stir in the ricotta cheese and Parmesan cheese.
6. Season with salt and pepper.
7. Serve it up!