Name: Roasted Cherry Tomato Pasta
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Cuisine: american
Ingredients: 2 pounds red cherry tomatoes, halved; 0.5 pound tomatoes, roughly chopped; 3 cloves garlic, thinly sliced; 3 tablespoons chicken broth; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon red pepper flakes; 0.75 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 0.25 cup julienned fresh basil leaves; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped fresh oregano; 12 ounces whole wheat linguine; 0.5 (16 ounce) container low-fat ricotta cheese; 0.5 cup finely shredded Pecorino Romano cheese

Roasted Cherry Tomato Pasta

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Creamy melted ricotta cheese and roasted cherry tomatoes tossed with fresh herbs atop whole wheat linguine, ready in under 1 hour.

Ingredients:

2 pounds red cherry tomatoes, halved
0.5 pound tomatoes, roughly chopped
3 cloves garlic, thinly sliced
3 tablespoons chicken broth
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon red pepper flakes
0.5 teaspoon freshly ground black pepper
0.25 cup julienned fresh basil leaves
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
12 ounces whole wheat linguine
0.5 (16 ounce) container low-fat ricotta cheese
0.5 cup finely shredded Pecorino Romano cheese

Instructions:

Preheat the oven to 350°F (175°C) for a perfectly heated cooking environment.
Toss together tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large glass baking dish until well coated.
Roast in the center of the preheated oven, stirring occasionally, until tomatoes are tender, approximately 45 minutes.
Stir in basil, parsley, and oregano immediately after taking it out of the oven.
After roasting the tomatoes for approximately 35 minutes, begin boiling a large pot of lightly salted water.
Boil linguine until al dente, about 5 to 7 minutes (2 minutes less than directed on package.) Drain and place back in the pot.
Combine the roasted tomatoes and herbs with the linguine, simmer gently over medium-low heat for 2 minutes.
Stir in ricotta cheese until velvety and fully melted.
Garnish with a generous sprinkle of Pecorino Romano cheese before serving.

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