Roasted Garlic Pasta Salad

Roasted Garlic Pasta Salad: Savory Sweet and Satisfying

This pasta salad tastes great when it is freshly made and it also tastes great cold as leftovers. It comes together fairly easily and has a nice creamy texture.

Roasted Garlic Pasta Salad
Ingredients:
1 head garlic
1/2 tablespoon olive oil
16 ounces shell pasta
15 ounces ricotta cheese
fresh cracked black pepper, to taste
1 pint grape tomatoes, cut in half
3 cups baby spinach
1/4 cup grated Parmesan cheese

Directions:
Preheat the oven to 400ยบ F.

Peel off the loose outer layers of the garlic head. Leaving the head intact with all of the cloves connected. Cut about 1/4 inch off the top of the garlic head, exposing the tops of the garlic cloves.

Place the garlic onto a piece of foil, big enough to completely wrap the garlic head. Drizzle olive oil over the top of the garlic head.

Wrap the garlic head with the foil and roast for 40 minutes or until garlic is completely soft. Allow garlic to cool.

Cook pasta according to package directions and drain reserving 1/2 cup of the pasta cooking water. Return the pasta to the warm pot with the burner off.

While the pasta is cooking, squeeze the garlic cloves from the head and mince. In a medium bowl combine the minced garlic, ricotta cheese and fresh cracked pepper to the garlic. Add the 1/2 cup pasta cooking water, stirring until smooth.

Pour the ricotta sauce over the noodles. Add the spinach and grape tomatoes to the pasta. Stir until well mixed. Sprinkle the Parmesan cheese over top and season with additional black pepper, if desired. Stir to mix and serve warm.

Enjoy!!!

Serves: 8
Calories: 320
Total Fat: 7.7g
   Saturated: 3.3g
   Polyunsaturated: 0.3g
   Monounsaturated: 2.1g
   Trans: 0g
Cholesterol: 19.2mg
Sodium: 126.8mg
Potassium: 162.1mg
Total Carbs: 48.2g
   Dietary Fiber: 2.8g
   Sugars: 2.7g
Protein: 15.5g
Vitamin A: 30.5%
Vitamin C: 21.4%
Calcium: 20.2%
Iron: 15%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Budget Bytes.

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