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