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.
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 per serving
4 ServingsCalories 480kcal
Protein 20g
Carbohydrates 90g
Fiber 8g
Sugar 16g
Fat 10g
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