Whole Wheat Spaghetti with Roasted Vine Tomatoes and Ricotta Cheese

Simple ingredients for a pasta dish to impress!

Per la ricetta in ITALIANO, clicca QUI!

Whole Wheat Spaghetti with Roasted Vine Tomatoes and Ricotta Cheese

Pasta, PAsta, PASTA!

For an Italian, I really don’t eat much of it. In fact the recipes in my “pasta” session are way less then in “salad” or “healthy”. This does not mean that pasta is not a good choice if you want to lose weight or have a healthy diet. Carbs are necessary in a balance diet. We need them to generate energy. The trick is to chose whole grain over refined white one and dress them with “good-fat” sauces.

This pasta recipe is delicious, easy to make, and VERY healthy. It calls for vine tomatoes and ricotta cheese with the extra kick from chili and lemon zest. Give it a try!

Ingredients (serves 2):

  • 300 gr vine tomatoes
  • 2 cloves of garlic
  • 3 tbsp extra virgin olive oil
  • 250 gr ricotta cheese
  • 1 chili pepper
  • 1 lemon, zest
  • salt and ground pepper
  • 200 gr whole wheat spaghetti
  • fresh thyme
  • fresh arugola

Pre-heat the oven to 180 C.

Slice up some fresh chili


Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely mince it


Pour 2 tbsp of extra virgin olive oil in a bowl, add the minced garlic, sliced chili, thyme and grate of lemon zest. Season with a pinch of sea salt and black pepper, and mix together.


Grab some fresh ricotta cheese (you can make your own, find my recipe here).


Rub the flavored oil all over the ricotta. Lay the cherry tomatoes in a baking dish and place the ricotta right in the centre, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven.


Roast for 45 minutes, then remove


With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions


Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks.


Add a few tbsps. of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the spaghetti and toss straight into the dish with a squeeze of lemon juice


Break that beautiful ricotta over the top.


Sprinkle over the arugula,


toss together well, then serve








About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.