Two-Cheese Fusilli with Marinated Tomatoes

Two-Cheese Fusilli with Marinated Tomatoes

1 Review
From: EatingWell Magazine, July/August 2017

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.

Ingredients 4 servings

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  • 4 cups chopped tomatoes (1½ pounds)
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 8 ounces whole-wheat fusilli
  • 1 cup finely diced fontina cheese
  • ½ cup whole-milk ricotta cheese, at room temperature
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • ¼ cup thinly sliced fresh basil
  • Freshly ground pepper to taste

Preparation

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  • Ready In

  1. Put a large pot of water on to boil.
  2. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
  3. Cook pasta according to package directions. Reserve ½ 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.
  4. 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 information

  • Serving size: 1 cup pasta with ¾ cup tomatoes
  • Per serving: 500 calories; 25 g fat(10 g sat); 7 g fiber; 52 g carbohydrates; 22 g protein; 67 mcg folate; 54 mg cholesterol; 5 g sugars; 0 g added sugars; 2,079 IU vitamin A; 26 mg vitamin C; 294 mg calcium; 3 mg iron; 377 mg sodium; 619 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (42% dv), Calcium (29% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ vegetable, ½ medium-fat meat, 1 high-fat

Reviews 1

June 19, 2017
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By: Lisa Valente
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.
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