Spaghetti With Ricotta and Tomatoes
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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 .
Have leftover ricotta? Stir in some sugar and a dash of vanilla and serve with strawberries, raspberries, or blueberries for a healthy, light dessert.