According to last weeks vote on my fb page most of you were interested in this healthy pasta, spelt spaghetti with baked ricotta, cherry tomatoes and argula. I’ve taken this recipe from J. Oliver’s cookbook Everyday Superfood with couple of twists to my liking. This dish is rich in fiber and beta – glucans which help us regulate our cholesterol levels, and since it’s wholegrain spelt, it’s also rich in quality carbohydrates that keep us full longer.
Ingredients for 4 people:
- olive oil
- 4 cloves of garlic
- half a bunch of fresh thyme
- 1/2 teaspoon of dried oregano
- 4 spring onions
- 1 lemon
- 0,5 kilo of cherry tomatoes
- 250 g ricotta cheese
- 300 g spelt spaghetti
- 2 table spoons of balsamic vinegar
- salt, pepper
- Preheat the oven to 180 Celsius degrees.
- In a bowl mix together 4 table spoons of olive oil, thyme leaves, oregano, lemon zest, chopped up garlic, salt and pepper.
- Lay the washed tomatoes and chopped up spring onions (only the white part) in a baking tray. Gently place the ricotta in the middle and rub the flavored oil all over it. Add a table spoon of balsamic vinegar in the rest of the oil and pour over the tomatoes. Bake for 45 minutes.
- With 15 minutes to go, cook the spaghetti in pan of salted boiling water (cook them al dente).
- When it’s done, take out from the oven. Remove the ricotta from the tray and add half a cup of pasta water. Shake to loosen up the juices.
- Add the drained spaghetti, juice of half a lemon and season to taste. Stir well, crumble ricotta on top, sprinkle with the rest of balsamic vinegar, argula and chopped up spring onion’s green bits. A dash of parmegiano would go nicely.