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.
- 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
- 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.
This recipe contains cancer fighting foods:
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