- 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
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
Preheat oven to 400°.
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.
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.
emanwe's Review