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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 8.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 10.5g
  • Carbohydrate: 50.3g
  • Fiber: 3.6g
  • Cholesterol: 4.6mg
  • Iron: 2.7mg
  • Sodium: 331mg
  • Calcium: 66mg

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. 1. Preheat oven to 400°.
  2. 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. 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.

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