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Pasta with Ricotta, Roasted Tomatoes, Figs, and Arugula

www.joanne-eatswellwithothers.com
  • minutes
  • Serves 4

INGREDIENTS

2 pints

cherry tomatoes

1 tbsp

olive oil

2 pints

fresh figs

1/2 lb

rigatoni

1 lb

fresh ricotta

8 ozs

arugula

2 tbsps

balsamic vinegar

1 serving

salt and pepper