Last Thursday I went to my first Photography class hold by ViviShanghai (teacher David Slavich) so I got back home pretty late (after 9) and I really didn’t have much time nor I did feel like spending time in the kitchen.
In the fridge I had some left overs of ricotta cheese and tomato sauce so I thought of making this quick dish which I haven’t had in a long time.
Ingredients (for 2 servings) 配料（约2人份量）：
180 g of scallop shell shaped pasta – 180 克贝壳空心粉
200 g ricotta cheese – 200 克ricotta 酪
6 tbsp tomato sauce – 6 匙 番茄酱
Boil the pasta in salty water. In the meantime in a plate soften the ricotta cheese with a pitch of salt and a couple of tbsp of the water where the pasta is cooking. 水开了以后下面条，加盐。 同时把Ricotta用两勺煮面的水软化
Strain the pasta. 将水控干
Mix it up with the ricotta cream. 把贝壳空心粉和ricotta 混合物搅拌一起。
Add the tomato sauce and serve hot. Enjoy! 再加番茄酱。 乘热上菜即可。用餐愉快！
This is literally a 15 min recipe, healthy and nutritious. Hope you guys like it 🙂
One serving of this delicious dish provides:
Calories: 365 (from fat 87)
Fat: 9.7 g
Carbohydrates: 48.7 g
Protein: 20.5 g