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Fettuccine Ricotta with Blistered Balsamic Tomatoes
Fettuccine Ricotta with Blistered Balsamic Tomatoes
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
servings
Calories
420
kcal
Author
Kate @ I Heart Eating
Ingredients
16
ounce
package dry fettuccine
2
tablespoons
olive oil
grape or cherry tomatoes
2
cloves
garlic
minced
1/3
cup
balsamic vinegar
1
cup
part-skim ricotta
1/4
cup
grated Parmesan cheese
plus extra for sprinkling
Basil
Freshly ground black pepper
Instructions
Cook pasta according to package directions.
In a large saucepan, heat olive oil over medium heat.
Once hot, add tomatoes, and cook until they begin to wilt.
Add garlic and balsamic vinegar, and continue to cook until most of the balsamic has been reduced.
In a medium bowl, mix together ricotta and Parmesan.
When the pasta has finished cooking, drain, reserving 2-3 tablespoons pasta water, and return to pot.
Toss 2 tablespoons water and ricotta mixture with hot pasta.
Add remaining tablespoon water, if necessary.
Serve pasta topped with balsamic tomatoes, fresh basil, pepper, and an additional sprinkle of Parmesan cheese.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
420
kcal
|
Carbohydrates:
58
g
|
Protein:
17
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
79
mg
|
Sodium:
134
mg
|
Potassium:
251
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
240
IU
|
Vitamin C:
0.3
mg
|
Calcium:
190
mg
|
Iron:
1.8
mg