Make Prosciutto and Tomato Feta Ricotta Pasta

Prosciutto and Tomato Feta Ricotta Pasta

Ingredients:

- 8 ounces of dry pasta of your choice

- 2 tablespoons of olive oil

- 4 ounces of thinly sliced prosciutto, chopped

- 1 pint of cherry tomatoes, halved

- 1/2 cup of crumbled feta cheese

- 1/2 cup of ricotta cheese

- 1 can of San Marzano canned tomatoes, drained

- Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the prosciutto and cook until lightly browned, about 5 minutes.

3. Add the cherry tomatoes and cook until softened, about 3 minutes.

4. Add the canned tomatoes and cook until heated through, about 2 minutes.

5. Add the cooked pasta to the skillet and stir to combine.

6. Add the feta and ricotta cheese and stir to combine.

7. Season with salt and pepper to taste.

8. Serve warm. Enjoy!