- Calories 314
- Fat 8.4g
- Satfat 1.8g
- Monofat 4.7g
- Polyfat 1.4g
- Protein 10.5g
- Carbohydrate 50.3g
- Fiber 3.6g
- Cholesterol 4.6mg
- Iron 2.7mg
- Sodium 331mg
- Calcium 66mg
Tomato-Ricotta Spaghetti
Photo: Randy Mayor; Styling: Leigh Ann Ross
Roasting tomatoes intensifies their sweetness. We also tested this pasta recipe with grated Parmigiano-Reggiano—it's a splurge that makes the difference.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400° for 20 minutes or until tomatoes collapse.
Step 3
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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nuggetsalad's Review
This was completely tasteless. I was starving so I ate mine, but my boyfriend didn't even finish his and I had to throw it away.
ErrikaEats's Review
N/A
Jenn3133's Review
The olive oil was too strong tasting, we ended up tossing the entire meal and making something else :(
Cody6262's Review
This was ok nothing to special. Could have added alittle more to it to spice it up.
abbygirl's Review
I chose this recipe becuse I had some ricotta and fresh basil to use up! My tomatoes were a little bit bigger than a cherry, but smaller than a roma, so I had to cook them a little bit longer. These were my changes: added 2 garlic minced to the tomatoes,,,forgot to add the olive oil at the end...added some red pepper flake and parmesan cheese. We quite enjoyed this simple, but flavourful meal! You have got to like the taste of ricotta before you would enjoy this meal! As I usually have the main ingredients in my kitchen, this is a recipe that I would definately go back to!
Texaninswiss's Review
Not worth the time and effort. I didn't throw it away, but I will not make it again.
jennamack87's Review
Really simple to make and tasted great! I did use goat cheese instead of ricotta which I think made the dish more sophisticated...it sounds so fancy, roasted tomato and goat cheese pasta! The goat cheese melted into a nice creamy sauce so in every bite you get goat cheese. There can't ever be too much goat cheese.
carolfitz's Review
Very fresh, very simple. Recommend you check first before you add the 1/3c pasta water -- our cherry tomatoes released enough liquid. Grated a very small amount of Parmesan on top. Served with bitter greens salad & garlic ciabbatta sticks.
ahewisonsmith's Review
My husband thought this was great, I thought it was fine, nothing special. I would probably make this again as it is an easy recipe for an everday sort of dinner, but would use a bolder cheese...the ricotta is too mild.
emanwe's Review