Tomato-Ricotta Spaghetti

Name: Tomato-Ricotta Spaghetti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 946 milliliters pints cherry tomatoes, halved (about; 79 milliliters chopped fresh basil; 5 teaspoons extra-virgin olive oil, divided; 57 grams 1/2 cup ricotta salata cheese, crumbled; 1 teaspoons salt, divided; 227 grams uncooked spaghetti

Tomato-Ricotta Spaghetti might be just the side dish you are searching for. This recipe makes 4 servings with 307 calories, 10g of protein, and 8g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up ricotta salata cheese, cherry tomatoes, spaghetti, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Place tomatoes on a foil-lined baking sheet.

Ingredients you will need

Tomato

Equipment you will use

Baking Sheet

Aluminum Foil

Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt.

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Salt

Cooking Oil

Bake at 400 for 20 minutes or until tomatoes collapse.

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Tomato

Equipment you will use

Oven

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well.

Ingredients you will need

Tomato

Cheese