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

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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

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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.

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

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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.

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Roast for 45 minutes, then remove

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

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

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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

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Break that beautiful ricotta over the top.

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Sprinkle over the arugula,

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toss together well, then serve

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Love

-Dani

 

 

 

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.