Whole-Wheat Pasta with Ricotta, Roasted Garlic and Walnuts

Whole-Wheat Pasta with Ricotta, Roasted Garlic and Walnuts

This easy dinner only needs 5 main ingredients and requires minimal prep work. 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.

Whole-Wheat Pasta with Ricotta, Roasted Garlic and Walnuts

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.

Grocery List

  • Walnuts
  • 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

The Author

Dana Jacobi takes a fresh look at deliciously healthy food. Her Something Different recipes are inspired by local produce, the seasons, and bold ethnic flavors. She is the author of fifteen cookbooks, six for Williams-Sonoma. Cooking Light, O:The Oprah Magazine, The New York Times and many other publications have featured her articles. A devoted teacher, her classes feature recipes along with technique, also a frequent subject in her personal blog at danajacobi.com, and in her books. She lives in New York City where she shops its many Greenmarkets and loves exploring the city’s varied neighborhoods. She is also an addicted knitter.

View all posts by Dana Jacobi

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