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Roasted Cherry Tomato Pasta

Roasted Cherry Tomato Pasta

Cost $12.5, save $10

Source: Recommended by CookPal

  • 50 Min
  • 6 Servings
  • $12.5

INGREDIENTS

  • Tomatoes

    • 🍅 2 pounds red cherry tomatoes, halved
    • 🍅 ½ pound tomatoes, roughly chopped

  • Seasonings and Herbs

    • 🧄 3 cloves garlic, thinly sliced
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon red pepper flakes
    • 🧂 ¾ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 🌿 ¼ cup julienned fresh basil leaves
    • 🌿 2 tablespoons chopped flat-leaf parsley
    • 🌿 1 tablespoon chopped fresh oregano

  • Other Ingredients

    • 3 tablespoons chicken broth
    • 1 tablespoon olive oil
    • 12 ounces whole wheat linguine
    • ½ (16 ounce) container low-fat ricotta cheese
    • ½ cup finely shredded Pecorino Romano cheese

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.

3

Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.

4

Remove from the oven and stir in basil, parsley, and oregano.

5

When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.

6

Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes. Drain and return to the pot.

7

Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.

8

Add ricotta cheese and stir until melted and smooth.

9

Serve topped with Pecorino Romano cheese.

NUTRIENTS

Per 1 serving

🔥

347

Calories

  • 18
    Protein
  • 49
    Carbs
  • 10
    Fats

💡 Roasting the cherry tomatoes enhances their natural sweetness, so don't skip this step.Use whole wheat linguine for added fiber and nutritional benefits.You can substitute Pecorino Romano with Parmesan if unavailable.