Pasta with Fresh Tomato Sauce and Ricotta Cheese
Ingredients
The pasta
-
8
ounces
whole wheat pasta
The sauce
-
⅓
cup
extra-virgin olive oil
-
3
cloves
garlic
-
1
pound
cocktail size tomatoes
-
2
cups
fresh spinach leaves
-
⅓
cup
fresh basil
-
½
cup
Parmesan cheese
-
1
cup
fresh ricotta cheese
-
to taste
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Cook the whole wheat pasta in salted water until al dente, then drain and reserve ¼ cup of the pasta water.
- In a large sauté pan, heat the olive oil over medium heat, then add minced garlic and reduce heat to medium-low, cooking until fragrant.
- Add the quartered tomatoes and season with salt and pepper, cooking until warmed through.
- Add the drained pasta to the pan with tomatoes, then toss in fresh spinach until it wilts.
- Mix in fresh basil and grated Parmesan, adjusting seasoning as necessary.
- Top with dollops of fresh ricotta and drizzle with olive oil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
540
Total fat
30g
Total carbohydrates
51g
Total protein
21g
Sodium
275mg
Cholesterol
40mg
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