Tomato and Ricotta Whole Wheat Pasta

Tomato and Ricotta Whole Wheat Pasta

Abby_bubble1

Posted by Abby Branham

Tomato_Ricotta_Whole_Wheat_PastaI love to have my girls try new pastas. Some have been more successful than others. The tricky part can be getting past the texture and consistency of some of the noodles. I haven’t tried whole wheat pasta with the girls yet so I decided to sneak it in this recipe, mixing it with some plain old fancy cavatappi noodles, which they love.  Honestly, the cavatappi noodles are just a decoy for hesitant children and/or significant others.  If your family is cool with whole wheat pasta you can just kick the cavatappi noodles out of this recipe.

I found this pasta dish on foodiecrush.com (thank you Heidi!) It was a big hit.

I altered the original recipe a bit to use ingredients I already had.  Read on for more detail.  But before we get to that, if you want to receive all Button Jar recipes, you can like our page on Facebook, follow us on Instagram or Pinterest, or subscribe to our email list by clicking here.  Okay, back to the food part.  Here we go.

Ingredients

Equal parts of Whole Wheat Farfalle pasta and Cavatappi noodles
⅓ cup extra virgin olive oil
3 cloves of minced garlic
Organic cherry tomatoes, cut in half (I used about half a container.)
Salt and freshly ground pepper
Chopped frozen spinach (I used frozen spinach because I already had it in the freezer but you can substitute with fresh spinach if you would like.)
⅓ cup fresh basil, slivered
½ cup, or more, freshly grated Parmesan
Fresh ricotta, to liking

IMG_1825[1]

Important Note: I chop the spinach very fine while it’s  frozen, so it’s barely detectable to the girls and Drew (ha – gotcha!). I let the spinach thaw and then I push the extra water out of the spinach with a handheld manual masher.

Let’s get cookin’

Cook pasta according to package directions, and reserve a ¼ cup of the pasta water when you are ready to drain the pasta.

Heat the oil over medium heat. When the oil is heated, add the garlic and turn the heat down to medium low.  Be careful not to burn the garlic. Cook for 3 to 5 minutes until garlic becomes fragrant. Add the tomatoes and season with salt and freshly ground pepper. Cook the tomatoes for 2 to 3 minutes.

Add the drained hot pasta to the tomatoes along with the chopped, and now thawed and drained, spinach. Toss and cook until the spinach is evenly dispersed and warm. Add fresh basil, grated cheese and more salt and fresh ground pepper to taste. If the pasta seems dry add about ¼ cup of the reserved pasta water. I added it because I knew it would create the consistency I was looking for and that hint of flavor. Top with dollops of fresh ricotta (the more the merrier in my opinion!) Drizzle with more olive oil and serve.

IMG_1823[1]

This meal was great reheated as leftovers the next day. For those carnivores who must have meat with every meal, you can add grilled chicken or steak to complete the dish.

IMG_1824[1]

Bon appetite!

Printable Recipe Card

Tomato and Riccota Whole Wheat Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

Equal parts of Whole Wheat Farfalle pasta and Cavatappi noodles
⅓ cup extra virgin olive oil
3 cloves of minced garlic
Organic cherry tomatoes, cut in half (I used about half a container.)
Salt and freshly ground pepper
Chopped frozen spinach (I used frozen spinach because I already had it in the freezer but you can substitute with fresh spinach if you would like.)
⅓ cup fresh basil, slivered
½ cup, or more, freshly grated Parmesan
Fresh ricotta, to liking

Important Note: I chop the spinach very fine while it’s  frozen, so it’s barely detectable to the girls and Drew (ha – gotcha!). I let the spinach thaw and then I push the extra water out of the spinach with a handheld manual masher.

Let’s get cookin’

Cook pasta according to package directions, and reserve a ¼ cup of the pasta water when you are ready to drain the pasta.

Heat the oil over medium heat. When the oil is heated, add the garlic and turn the heat down to medium low.  Be careful not to burn the garlic. Cook for 3 to 5 minutes until garlic becomes fragrant. Add the tomatoes and season with salt and freshly ground pepper. Cook the tomatoes for 2 to 3 minutes.

Add the drained hot pasta to the tomatoes along with the chopped, and now thawed and drained, spinach. Toss and cook until the spinach is evenly dispersed and warm. Add fresh basil, grated cheese and more salt and fresh ground pepper to taste. If the pasta seems dry add about ¼ cup of the reserved pasta water. I added it because I knew it would create the consistency I was looking for and that hint of flavor. Top with dollops of fresh ricotta (the more the merrier in my opinion!) Drizzle with more olive oil and serve.

This meal was a great reheated as leftovers the next day. For those carnivores who must have meat with every meal, you can add grilled chicken or steak to complete the dish.

Bon appetite!

Leave a Reply