Tomato-Ricotta Spaghetti Recipe

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.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 314

Fat 8.4 g

Satfat 1.8 g

Monofat 4.7 g

Polyfat 1.4 g

Protein 10.5 g

Carbohydrate 50.3 g

Fiber 3.6 g

Cholesterol 4.6 mg

Iron 2.7 mg

Sodium 331 mg

Calcium 66 mg

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Ingredients

2 pints cherry tomatoes, halved (about 4 cups)

5 teaspoons extra-virgin olive oil, divided

1/2 teaspoon salt, divided

8 ounces uncooked spaghetti

1/3 cup chopped fresh basil

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) ricotta salata cheese, crumbled

Preparation

1. Preheat oven to 400°.

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.

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.

Note:

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.

Maureen Callahan,

March 2009