Pasta with Fresh Tomato Sauce and Ricotta Cheese
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
540 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Fresh Tomato Sauce and Ricotta Cheese
Description
The recipe begins by cooking whole wheat pasta to just under al dente, preserving texture after tossing. The sauce preparation entails sauteing minced garlic gently in extra-virgin olive oil to coax out fragrance without burning. Quartered fresh cocktail tomatoes cook briefly until warmed, seasoned with kosher salt and black pepper.
The hot pasta combines with the tomato mixture along with fresh spinach leaves, which wilt quickly from residual heat, and slivered fresh basil. Grated Parmesan cheese melds into the warm pasta, adding umami depth. Additional olive oil or reserved pasta water adjusts moisture level for a cohesive coating. Generous dollops of ricotta crown the dish to add creamy, mild contrast to the bright tomato and herb flavors.
This plate works well as a light dinner or lunch, pairing fresh vegetable notes with hearty whole wheat noodles and dairy richness. It suits those seeking a fresh, seasonal pasta offering with simple ingredients.
Any short pasta shape can be used per preference, allowing even distribution of sauce, vegetables, and cheese in each bite.
Ingredients
- 8 ounces whole wheat pasta , (I use farfalle)
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic , minced or pressed
- 1 pound tomatoes about 8-10 tomatoes), quartered, cocktail size
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cups spinach fresh leaves
- ⅓ cup basil slivered, fresh
- ½ cup Parmesan Cheese , grated
- 1 cup ricotta cheese fresh
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
- Choose your favorite short pasta shape to balance sauce and toppings in each forkful.
- Cook pasta slightly under package recommended time to prevent over-softening when mixed with sauce and ingredients.
- Add reserved pasta water gradually when tossing to achieve desired sauce consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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