Whole Wheat Pasta With Ricotta Roasted Garlic Walnuts Recipes

WHOLE WHEAT PASTA WITH RICOTTA, ROASTED GARLIC & WALNUTS

Whole Wheat Pasta with Ricotta, Roasted Garlic & Walnuts image

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.

Provided by AICR

Categories entree, whole grain, vegetarian, summer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup chopped walnuts
8 oz. whole-wheat fusilli, rotini, or pappardelle
1 cup reduced-fat ricotta cheese
6-8 roasted garlic cloves
1/2 cup shredded Parmigiano-Reggiano cheese
4 tsp. extra-virgin olive oil
Freshly ground black pepper
4 Tbsp. chopped flat-leaf parsley
Salt to taste

Steps:

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.

Nutrition Facts : Calories 420 calories

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