Two-Cheese Fusilli with Marinated Tomatoes

7 Ratings
  • 5 7
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

Hilary Meyer
Source: EatingWell Magazine, July/August 2017

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Recipe Summary

total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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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

Serving Size:
1 cup pasta with 3/4 cup tomatoes
Per Serving:
500 calories; protein 22g; carbohydrates 51.6g; dietary fiber 6.9g; sugars 5.3g; fat 24.8g; saturated fat 10.4g; cholesterol 54.1mg; vitamin a iu 2078.6IU; vitamin c 25.6mg; folate 66.9mcg; calcium 294.3mg; iron 2.9mg; magnesium 111.3mg; potassium 618.9mg; sodium 377.2mg.
Exchanges:

3 starch, 1 1/2 vegetable, 1/2 medium-fat meat, 1 high-fat
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