When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

40 Years of Progress: Transforming Cancer. Saving Lives.

The AICR Lifestyle & Cancer Symposium addresses the most current and consequential issues regarding diet, obesity, physical activity and cancer.

The Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and cancer.

Cancer Update Program – unifying research on nutrition, physical activity and cancer.

ResourcesNav New164

Whether you are a healthcare provider, a researcher, or just someone who wants to learn more about cancer prevention, we’re here to help.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

Are you ready to make a difference? Join our team and help us advance research, improve cancer education and provide lifesaving resources.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

Entree, Whole Grains/Pasta/Rice, Vegetarian, Summer |420 calories per serving|20 minute recipe

Whole Wheat Pasta with Ricotta, Roasted Garlic & Walnuts

This content was last updated on February 20, 2020

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.

Ingredients

1x
2x
3x
  • 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
Makes 4 servings (about 1.5 cups per serving). Per serving: 420 calories, 16 g total fat (5 g saturated fat, 0 g trans fat), 15 mg cholesterol, 48 g carbohydrates, 19 g protein, 1 g dietary fiber, 190 mg sodium, 6 g sugar, 0 g added sugar.

Directions

  1. Preheat oven to 350 degrees F.
  2. Spread walnuts on small baking sheet and toast until fragrant and lightly browned, 10 minutes, stirring nuts after 5 minutes. Set nuts aside.
  3. Meanwhile, cook pasta according to package directions.
  4. 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.
  5. 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.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close