Meatless Monday

"Looks like somebody's got a case of the Mondays..."

Monday, arguably the longest day of the week and knowing that you still have 4 more days ahead of you until the weekend makes it seem even longer.  Likely, the last thing you want to do when you get home after a long day is think about how to cook up a complicated dinner. 

Well, I'll make it easy for you- try this Meatless Monday recipe tonight for Tomato-Ricotta Spaghetti! This recipe requires only 7 ingredients, many of which may already be in your pantry at home.  Serve this pasta with a spinach salad to add more veggies into your meal. Bon appetite!

Tomato-Ricotta Spaghetti

Ingredients

 

• 2 pints cherry tomatoes, halved (about 4 cups)
• 5 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt, divide
• 8 ounces uncooked spaghetti
• 1/3 cup chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) ricotta salata cheese, crumbled

Preparation

1. 1. Preheat oven to 400°.
2. 2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400° for 20 minutes or until tomatoes collapse.
3. 3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.

Nutritional Information

Yield: 4 servings (serving size: 1 1/4 cups

Amount per serving

• Calories: 314
• Fat: 8.4g
• Saturated fat: 1.8g
• Monounsaturated fat: 4.7g
• Polyunsaturated fat: 1.4g
• Protein: 10.5g
• Carbohydrate: 50.3g
• Fiber: 3.6g