Friday, October 12, 2012

Recipe of the Day

Ricotta-Tomato Spaghetti

*This recipe provides 4 servings (serving size 1 1/4 cups)*


1) 2 pints cherry tomatoes, halved (approx 4 cups)
2) 5 teaspoons extra-virgin olive oil, divided
3) 1/2 teaspoon salt, divided
4) 1/2 teaspoon black pepper
5) 8 ounces uncooked spaghetti
6) 1/3 cup chopped basil
7) 1/2 cup (2ounces) ricotta (saltata if available) cheese, crumbled


Preheat oven to 400 degrees

Place tomatoes on a foil lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400 degrees for 20 minutes, until tomatoes collapse.

Cook pasta in accordance to package directions, omitting salt. Drain pasta in a colander over a bowl, reserve 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon of salt, pepper, basil and cheese. Toss thoroughly and serve.

Nutritional value per serving:

Calories: 314
Protein: 10.5 grams
Fat: 8.4 grams
Carbohydrates: 50.3 grams
Sodium: 331 mg
Calcium: 66 mg

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