In this healthy vegetarian pasta recipe, using the tastiest possible ingredients is key.
That’s why we opt for the richer flavor of whole-milk ricotta over part-skim.
Pair with a big green salad and a bottle of chilled rose for a summer meal on the deck.
Combine tomatoes, vinegar, garlic and salt in a large bowl.
Set aside to marinate.
Cook pasta according to package directions.
Reserve 1/2 cup pasta water, then drain.
Immediately return the pasta to the pot.
Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted.
Transfer to a serving bowl or individual pasta bowls.
Using a slotted spoon, spoon the marinated tomatoes over the pasta.
(Discard the marinating liquid.)
Drizzle with oil and top with basil and a generous grinding of pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
