In this healthy vegetarian pasta recipe, using the tastiest possible ingredients is key. That's why we opt for the richer flavor of whole-milk ricotta over part-skim. Pair with a big green salad and a bottle of chilled rosé for a summer meal on the deck. Source: EatingWell Magazine, July/August 2017

Hilary Meyer
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Ingredients

Directions

  • Put a large pot of water on to boil.

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  • Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.

  • Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta. Transfer to a serving bowl or individual pasta bowls.

  • Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Drizzle with oil and top with basil and a generous grinding of pepper.

Nutrition Facts

500 calories; 24.8 g total fat; 10.4 g saturated fat; 54 mg cholesterol; 377 mg sodium. 619 mg potassium; 51.6 g carbohydrates; 6.9 g fiber; 5 g sugar; 22 g protein; 2079 IU vitamin a iu; 26 mg vitamin c; 67 mcg folate; 294 mg calcium; 3 mg iron; 111 mg magnesium;

Reviews (3)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2018
Best healthy pasta recipe ever! Quick and easy too! Read More
Rating: 5 stars
12/28/2017
Really light and nice for an easy dinner. I made it a second time using smoked gouda - a little harder to melt but so good! Read More
Rating: 5 stars
06/19/2017
This dinner was super quick to make. It was perfect for using my first farm-fresh tomatoes of summer. We ate this for dinner with grilled veggies but it would also make a really nice alternative to pasta salad for a big BBQ. Read More
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