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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

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  • 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.

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