• 1 – 16oz jar On The Border^® Salsa
• ½ cup part skim ricotta cheese
• ½ cup coarsely chopped Greek or ripe olives
• 2 cloves garlic, minced
• Fresh cilantro leaves
• Freshly grated parmesan cheese
• 8 oz pasta (tortellini, rigatoni, or rotini) cooked & drained

In large saucepan, over medium heat, combine salsa, ricotta, olives and garlic. Cook and stir approx. 5-10 minutes, or until heated thoroughly. Spoon sauce over hot pasta, sprinkle with cilantro and Parmesan cheese.