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Spaghetti With Ricotta and Tomatoes

Spaghetti With Ricotta and Tomatoes
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
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Nutritional Information

  • Per Serving
  • Calories 492
  • Fat 12g
  • Sat Fat 6g
  • Cholesterol 32mg
  • Sodium 427mg
  • Protein 21g
  • Carbohydrate 73g
  • Sugar 3g
  • Fiber 5g
  • Iron 4mg
  • Calcium 154mg
What does this mean? See Nutrition 101 .

Quick Tip

Raspberries, blueberries, strawberries, and blackberries
Have leftover ricotta? Stir in some sugar and a dash of vanilla and serve with strawberries, raspberries, or blueberries for a healthy, light dessert.

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