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Ricotta and Vegetable Pasta Dish

1-2 tomatoes, peeled
2-3 cloves garlic
5 spring onions, sliced
green, red and yellow bell peppers, sliced into strips
1 tsp sweet basil
1/2 tsp oregano
salt and pepper
500 ml container curd ricotta

While you're boiling your pasta toss all the above ingredients,
minus the the ricotta, into a skillet and saute until they look
very nice and bright. If the water given off is very problematic
toss some corn flour in there and thicken it up a bit. When the
pasta is done drain off all the water except for about a quarter
cup quickly toss in the ricotta and stir until it's melted on the
pasta. Toss in vegetables, stir about, throw it into a beautiful
pasta bowl (I prefer one with glass sides so everyone can see it)
then serve it with white wine and steamed mussels, clams.

In the summer when lobster is cheap and available I like to slice
up about 7 tail bits and toss them into the pasta as well. saving
the fleshy claw bits for garnish along the top. This recipe works
well with sea food in it... but at a dinner party I serve the
mussels, clams, and shrimp separately.


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