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Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupschopped tomatoes (1 1/2 pounds)2tablespoonsred-wine vinegar2clovesgarlic, minced½teaspoonsalt8ounceswhole-wheat fusilli1cupfinely diced fontina cheese½cupwhole-milk ricotta cheese, at room temperature2 tablespoons plus 2 teaspoons extra-virgin olive oil¼cupthinly sliced fresh basilFreshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
4cupschopped tomatoes (1 1/2 pounds)
2tablespoonsred-wine vinegar
2clovesgarlic, minced
½teaspoonsalt
8ounceswhole-wheat fusilli
1cupfinely diced fontina cheese
½cupwhole-milk ricotta cheese, at room temperature
2 tablespoons plus 2 teaspoons extra-virgin olive oil
¼cupthinly sliced fresh basil
Freshly ground pepper to taste
DirectionsPut a large pot of water on to boil.Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta. Transfer to a serving bowl or individual pasta bowls.Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Drizzle with oil and top with basil and a generous grinding of pepper.Originally appeared: EatingWell Magazine, July/August 2017
Directions
Put a large pot of water on to boil.Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta. Transfer to a serving bowl or individual pasta bowls.Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Drizzle with oil and top with basil and a generous grinding of pepper.
Put a large pot of water on to boil.
Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta. Transfer to a serving bowl or individual pasta bowls.
Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Drizzle with oil and top with basil and a generous grinding of pepper.
Originally appeared: EatingWell Magazine, July/August 2017
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Nutrition Facts(per serving)500Calories25gFat52gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
