Fettuccine with Seared Tomatoes, Spinach, and Ricotta

This meatless entree takes tomatoes and spinach and turns them into a beautiful piece of art. Your family and friends will be taken by the gorgeous presentation and colors of this dish all while enjoying the delicious combination of these vitamin packed ingredients. This recipe is sure to impress those you love and, not to mention, is a great evening meal the night before that much anticipated long run!

Fettuccine with Seared Tomatoes, Spinach, and Ricotta

Almost too pretty to eat :)

Almost too pretty to eat 🙂

8oz Fettuccine

No Calorie Cooking Spray

15 Large Grape Tomatoes, halved

3 tbsp Extra-Virgin Olive Oil

½ tsp Crushed Red Pepper

3 Garlic Cloves, thinly sliced

1 (14.5oz) can Unsalted Diced Tomatoes, drained

¾ tsp Salt

3 cups Fresh Baby Spinach

8 tbsp Low Fat Ricotta Cheese

Grated Parmesan Cheese

Freshly Ground Black Pepper


1. Cook pasta according to package directions.
2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 ½ minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside
3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a food processor (if you don’t have a food processor you can puree the tomatoes in a blender); process until smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
4. Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Split pasta evenly between four serving plates. Divide the seared grape tomato halves evenly among the servings. Dollop 2 tablespoons of ricotta cheese over each serving, and sprinkle with freshly ground black pepper and parmesan cheese.

Serves 4

I love this dish. A great carb loading meal, while not being too heavy. Enjoy this beautiful creation!


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