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Tomato and ricotta wholemeal spaghetti
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge guilt-free in this healthier, low-fat, and low-GI spaghetti dish.
Ingredients:
  • 400g wholemeal spaghetti
  • 250.00 ml roughly chopped fresh continental parsley
  • 200g 97% fat-free semi-dried tomatoes
  • 50g pitted Kalamata olives
  • 18.20 gm extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 100g low-fat fresh ricotta
  • Freshly ground pepper
Instructions:
  • Boil the spaghetti in a large saucepan of water following the instructions on the packet. Then, drain the spaghetti and return it to the saucepan.
  • Combine the parsley, tomatoes, olives, olive oil, and lemon juice, tossing until fully mixed.
  • Portion the mixture into individual serving dishes. Top each dish with crumbled ricotta and a sprinkle of lemon rind. Season with freshly ground pepper before serving.

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