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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:



  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.

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.