This easy summer dinner only needs 5 main ingredients and requires minimal prep work, making it perfect for those long summer days. It features hearty whole-wheat pasta, reduced-fat ricotta and roasted garlic for plenty of fiber and cancer-fighting phytochemicals. Baked walnuts add a satisfying crunch and the healthy omega-3 fat, alpha-linolenic acid.
Makes 4 servings. Yield: about 6 1/4 cups.
Per Serving: 430 calories, 17 g total fat (4.5 g saturated fat), 48 g carbohydrate, 20 g protein, 6 g dietary fiber, 320 mg sodium.
1/4 cup chopped walnuts
8 oz. whole-wheat fusilli, rotini, or papardelle
1 cup reduced-fat ricotta cheese
6-8 roasted garlic cloves (recipe on the blog)
1/2 cup shredded Parmigiano-Reggiano cheese
4 tsp. extra virgin olive oil
Freshly ground black pepper
4 Tbsp. chopped flat-leaf parsley
Preheat oven to 350 degrees F.
Spread walnuts on small baking sheet and toast until fragrant and lightly browned, 10 minutes, stirring nuts after 5 minutes. Set nuts aside.
Meanwhile, cook pasta according to package directions.
While pasta cooks, in bowl, combine ricotta and garlic. Using back of spoon, cream them together until mixture is creamy and light. Mix in Parmigiano cheese and set aside.
Drain pasta, leaving some moisture in spirals. In mixing bowl, combine pasta with oil. Divide pasta among 4 bowls. With spoon, drop cheese mixture in 5 dollops on top of pasta in each bowl. Garnish with generous amount of pepper, toasted walnuts and parsley. Serve immediately.
• Whole-wheat fusilli, rotini, or papardelle
• Reduced-fat ricotta cheese
• Roasted garlic cloves
• Shredded Parmigiano-Reggiano cheese
• Extra virgin olive oil
• Freshly ground black pepper
• Flat-leaf parsley