Spaghetti With Ricotta and Tomatoes

Spaghetti With Ricotta and Tomatoes
Tom Schierlitz
Roasting the tomatoes intensifies their sweet flavor; the ricotta adds a creamy richness.

Get the recipe
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Serves 4
20
minutes
20
minutes

Ingredients

2
pints
grape tomatoes
4
garlic cloves, smashed
2
teaspoons
olive oil
12
ounces
spaghetti (3/4 box)
1
cup
ricotta
1/4
cup
chopped parsley
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.
Emily McKenna, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 492
  • 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
What does this mean? See Nutrition 101.