Pasta with Fresh Tomato Sauce and Ricotta Cheese

Name: Pasta with Fresh Tomato Sauce and Ricotta Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat pasta; ⅓ cup extra-virgin olive oil; 3 cloves garlic; 1 pound cocktail size tomatoes; Kosher salt and freshly ground black pepper; 2 cups Fresh Spinach Leaves; ⅓ cup fresh basil; ½ cup Parmesan Cheese; 1 cup fresh ricotta cheese

User Reviews

4.3

270 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
540 kcal
Course
Main Course
Cuisine
Italian

Pasta with Fresh Tomato Sauce and Ricotta Cheese

Iris Warren

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This fresh tomato sauce and pasta comes together in less than 15 minutes and is made even healthier with whole wheat pasta and fresh spinach. Perfect for busy weeknights!

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Ingredients

Servings

8 ounces whole wheat pasta , (I use farfalle)
⅓ cup extra-virgin olive oil
3 cloves garlic , minced or pressed
1 pound cocktail size tomatoes , (about 8-10 tomatoes), quartered
Kosher salt and freshly ground black pepper
2 cups Fresh Spinach Leaves
⅓ cup fresh basil , slivered
½ cup Parmesan Cheese , grated
1 cup fresh ricotta cheese

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Instructions

Cook the whole wheat pasta in salted water 1 minute less than the package directions, so pasta is done, but al dente. Drain and reserve ¼ cup of the pasta water.
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, stirring often. Be sure to watch the garlic so it doesn’t burn.
Add the tomatoes with any juice and season with kosher salt and freshly cracked black pepper. Cook for 2-3 minutes until warmed through.
Add the drained hot pasta to the tomatoes. Add the fresh spinach and toss =until spinach begins to wilt. Add the fresh basil leaves, grated parmesan cheese and more kosher salt and pepper to taste. 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 warm.

Notes

Use any variety of pasta noodle you like. I usually make this with a shorter pasta noodle to get even bites of pasta and tomato with each forkful.

Nutrition Information

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Calories 540kcal (27%) Carbohydrates 51g (17%) Protein 21g (42%) Fat 30g (46%) Saturated Fat 10g (50%) Cholesterol 40mg (13%) Sodium 275mg (11%) Potassium 559mg (16%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2828IU (57%) Vitamin C 21mg (23%) Calcium 332mg (33%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 540 kcal

% Daily Value*

Calories	540kcal	27%
Carbohydrates	51g	17%
Protein	21g	42%
Fat	30g	46%
Saturated Fat	10g	50%
Cholesterol	40mg	13%
Sodium	275mg	11%
Potassium	559mg	12%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	2828IU	57%
Vitamin C	21mg	23%
Calcium	332mg	33%
Iron	3mg	17%