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Roasted tomato penne with ricotta crumble
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a delicious vegetarian pasta with zucchini, cherry tomatoes, and creamy ricotta.
Ingredients:
  • 500g cherry tomatoes
  • 2 zucchini, thinly sliced
  • 1 garlic clove, thinly sliced
  • 62.50 ml fresh oregano leaves, torn
  • 56.88 gm extra virgin olive oil
  • 375g dried penne pasta
  • 42.00 gm lemon juice
  • 200g fresh ricotta
  • 1 tsp dried chilli flakes
  • 125.00 ml finely grated parmesan (or vegetarian hard cheese)
Instructions:
  • 1. Preheat your oven to 220°C (200°C fan-forced) and line a baking tray with baking paper. 2. Spread tomatoes, zucchini, garlic, and 1 tablespoon of oregano on the tray, then drizzle with 1 tablespoon of oil. 3. Bake for 20 minutes until vegetables are just tender.
  • Cook the pasta in a large saucepan of boiling, salted water according to the instructions on the packet. Reserve 1/3 cup of the cooking liquid before draining.
  • Add the cooked pasta back to the pan along with the reserved cooking liquid. Season with salt and pepper, then place the pan over medium heat. Stir in the tomato mixture, lemon juice, and remaining oil. Cook, tossing everything together for 1 minute until well combined. Remove from heat.
  • In a small bowl, mix ricotta, chili flakes, half of the parmesan, and 1 tablespoon of oregano. Season with salt and pepper. Serve pasta topped with the ricotta mixture, remaining parmesan, and oregano.

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