Spaghetti With Ricotta and Tomatoes

spaghetti-ricotta-tomatoes
Photo by Tom Schierlitz
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 492 calories
    • Fat 12 g
    • Sat Fat 6 g
    • Cholesterol 32 mg
    • Sodium 427 mg
    • Protein 21 g
    • Carbohydrate 73 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 154 mg

Heat oven to 450° F. On a rimmed baking sheet, toss the tomatoes and garlic with the oil. Roast until the tomatoes burst, 8 to 10 minutes.Meanwhile, cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water.Toss the pasta with the ricotta, parsley, and reserved cooking water. Season with ¾ teaspoon salt and ¼ teaspoon pepper.

Ingredients

  1. Check 2 pints grape tomatoes
  2. Check 4 garlic cloves, smashed
  3. Check 2 teaspoons olive oil
  4. Check 12 ounces spaghetti (3/4 box)
  5. Check 1 cup ricotta
  6. Check 1/4 cup chopped parsley
  7. Check kosher salt and black pepper

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the tomatoes and garlic with the oil. Roast until the tomatoes burst, 8 to 10 minutes.
  2. Meanwhile, cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water.
  3. Toss the pasta with the ricotta, parsley, and reserved cooking water. Season with ¾ teaspoon salt and ¼ teaspoon pepper.