WHOLE WHEAT PASTA WITH RICOTTA, ROASTED GARLIC & WALNUTS
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
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
WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE
Steps:
- Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
PASTA WITH RICOTTA-WALNUT SAUCE
Make and share this Pasta with Ricotta-Walnut Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
- Boil a large pot of water; cook pasta until al dente.
- While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.
- Stir in remaining ingredients.
- When pasta is done, drain well.
- Toss with sauce.
- Top with garnishes and serve immediately.
- VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such
BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points
Provided by KelBel
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
- Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
- Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
- In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
- Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.
Nutrition Facts : Calories 268.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 9.2, Sodium 293.8, Carbohydrate 45.8, Fiber 5.3, Sugar 1.8, Protein 12.7
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