Fresh Tomato & Ricotta Pasta

10 25 526
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Fresh Tomato & Ricotta Pasta
Health Highlights

Ingredients


227 gm Pasta, Farfalle, dry
1/3 cup Extra virgin olive oil
3 clove(s) Garlic (minced)
8 tomato Cherry Tomatoes (quartered)
1/2 tsp Salt
1/4 tsp Black pepper
2 cup Spinach
1/3 cup Basil, fresh (slivered)
57 gm Parmesan cheese, grated
1 cup Ricotta cheese (skimmed milk)

Instructions


  1. Cook the whole wheat pasta about 1 minute less than the package directions, so pasta is done but al dente. Drain and reserve ¼ cup of the pasta water.
  2. In a large sauté pan, heat the olive oil over medium heat. When hot, add the minced garlic and reduce heat to medium-low. Cook for about 5 minutes until oil becomes fragrant. Be sure to watch the garlic so it doesn’t burn. 
  3. Add the tomatoes and season with kosher salt and freshly cracked black pepper. Cook for 2-3 minutes until warmed through.
  4. Add the drained hot pasta to the tomatoes with the fresh spinach. Toss and cook until spinach begins to wilt. 
  5. Add the fresh basil leaves, grated Parmesan cheese and more kosher salt and pepper to taste. 
  6. If the pasta seems dry, add more olive oil or 1-2 tablespoons of pasta water to the pasta mixture. Top with dollops of fresh ricotta, drizzle with more olive oil and serve.

Nutrition Facts

Per Portion

Calories 526
Calories from fat 252
Calories from saturated fat 74
Total Fat 28.0 g
Saturated Fat 8.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 15.6 g
Cholesterol 31 mg
Sodium 629 mg
Potassium 427 mg
Total Carbohydrate 50 g
Dietary Fiber 2.9 g
Sugars 5.3 g
Protein 19.6 g

Dietary servings

Per Portion


Grain 2.1
Milk Alternative 0.5
Vegetables 0.9

Energy sources


Pygal37%460.8158484003204160.811388631059848%323.384521301022262.0428972500858415%340.313116560965116.737532731861537%48%15%CarbohydratesFatProtein

Meal Type(s)

Main




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