Pasta Salad with Marinated Tomato and Ricotta Cream

Start by bringing a pot of water to a boil to cook the pasta.

Cut the tomatoes into medium pieces.

In a bowl, mix the cut tomatoes with the zest of one Meyer lemon, juice from half of the lemon, one grated garlic clove, olive oil, salt, and pepper.

Cook the chosen pasta in the boiling salted water according to the package directions (approximately 12 minutes).

While the pasta cooks, prepare the ricotta cream by mixing the ricotta (or cream cheese) with Parmesan and a little olive oil to help it incorporate smoothly.

Drain the cooked pasta. If time permits, quickly rinse it under cold water to stop the cooking process.

Combine the drained pasta with the marinated tomato mixture and the prepared ricotta cream, adding chopped parsley or cilantro to taste.

Divide the pasta salad into meal prep containers, aiming for portions of about 350g.