Tomato and ricotta wholemeal spaghetti
This Tomato and Ricotta Wholemeal Spaghetti pairs wholesome wholemeal pasta with sun-dried tomatoes, olives, and creamy ricotta, creating a satisfying and nutritious dish. Easy to prepare, it delivers a burst of Mediterranean flavors in every bite.
Cook time 15 min
Prep time 10 min
Ingredients:
12 oz pasta1 cup fresh parsley
1 cup sun-dried tomatoes
1/3 cup olives
1 tbsp olive oil
2 tbsp lemon zest
1/2 cup ricotta cheese
1 tsp black pepper
Tomato and Ricotta Wholemeal Spaghetti is a delicious and nutritious dish that combines the wholesomeness of wholemeal pasta with the rich flavors of sun-dried tomatoes, olives, fresh parsley, and creamy ricotta cheese. Perfect for a hearty meal, this recipe is not only easy to make but also packed with healthy ingredients that are sure to satisfy your taste buds.
Instructions:
- Bring a large pot of salted water to a boil. Add the wholemeal spaghetti and cook according to the package instructions, or until al dente. This typically takes around 8-10 minutes.
- Once cooked, drain the spaghetti and set it aside.
- While the pasta is cooking, chop the sun-dried tomatoes into bite-sized pieces if they are not already pre-cut.
- In a large mixing bowl, combine the chopped fresh parsley, sun-dried tomatoes, and sliced olives.
- Add the drained spaghetti to the mixing bowl with the other ingredients. Drizzle the olive oil over the spaghetti. Use tongs or a large fork to gently toss and coat the pasta evenly with the mixture.
- Add the lemon zest and black pepper to the pasta mixture. Toss again to ensure the flavors are well-distributed throughout the spaghetti.
- In small dollops, add the ricotta cheese to the pasta. Gently fold the ricotta into the spaghetti mixture, aiming for a creamy texture without fully blending it.
- Transfer the tomato and ricotta wholemeal spaghetti to serving plates or bowls. Optionally, garnish with additional fresh parsley and a sprinkle of lemon zest for extra freshness.
- Serve immediately while warm. Enjoy your delicious and nutritious meal!
With its delightful combination of flavors and textures, Tomato and Ricotta Wholemeal Spaghetti is a perfect meal for any occasion. This recipe not only provides a nutritionally balanced dish but also brings out the best in simple ingredients, making it a favorite for both novice and experienced cooks. Enjoy the wholesome goodness and rich taste of this easy-to-prepare pasta recipe.
Tomato and ricotta wholemeal spaghetti FAQ:
Cook wholemeal spaghetti according to package instructions, typically around 8-10 minutes, until al dente.
Yes, you can substitute ricotta with cream cheese, cottage cheese, or feta for a different flavor profile, but the texture may vary.
Store leftover Tomato and Ricotta Wholemeal Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
A large pot for boiling the pasta and a mixing bowl that can hold at least 8 cups is recommended for combining the ingredients.
Yes, you can add vegetables like spinach, zucchini, or bell peppers to the dish. Sauté them prior to mixing to enhance flavors.
Cooking Tips:
- When cooking wholemeal pasta, make sure to follow the package instructions closely as it may require slightly more cooking time than regular pasta to achieve the perfect al dente texture.
- Rinse the sun-dried tomatoes under warm water if they are too dry, to soften them up and remove excess salt.
- Use high-quality extra virgin olive oil to enhance the flavor of the dish.
- Add a small amount of pasta water to the dish if it appears too dry. The starchy water will help to create a silky sauce.
- Garnish with additional fresh parsley and a sprinkle of lemon zest for a burst of fresh flavor and an attractive presentation.
Nutrition Facts
4 ServingsCalories 480kcal
Protein 20g
Carbohydrates 90g
Fiber 8g
Sugar 16g
Fat 10g
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