Healthy Seasonal Recipes Healthy Fall Recipes Healthy Fall Dinner Recipes Healthy Fall Pasta & Noodle Recipes Two-Cheese Fusilli with Marinated Tomatoes 5.0 (7) 6 Reviews 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. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Cook Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Low-Calorie Egg Free Vegetarian Low Sodium Nut-Free High Calcium Soy-Free Bone Health Healthy Aging Healthy Immunity Healthy Pregnancy Low Added Sugars Jump to Nutrition Facts Ingredients 4 cups chopped tomatoes (1 1/2 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 Directions Put a large pot of water on to boil. 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. Rate it Print Nutrition Facts (per serving) 500 Calories 25g Fat 52g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup pasta with 3/4 cup tomatoes Calories 500 % Daily Value * Total Carbohydrate 52g 19% Dietary Fiber 7g 25% Total Sugars 5g Protein 22g 44% Total Fat 25g 32% Saturated Fat 10g 52% Cholesterol 54mg 18% Vitamin A 2079IU 42% Vitamin C 26mg 28% Folate 67mcg 17% Sodium 377mg 16% Calcium 294mg 23% Iron 3mg 16% Magnesium 111mg 27% Potassium 619mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved