Roasted Cherry Tomato and Ricotta Pasta Salad

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 15 Minutes

Nutritional Information

Calcium 175 mg
Calories 439
Caloriesfromfat 0 %
Carbohydrate 62 g
Cholesterol 32 mg
Fat 14 g
Fiber 4 g
Iron 4 mg
Protein 18 mg
Satfat 6 g
Sodium 251 mg

Ingredients

1 pint cherry tomatoes, halved (about 2 cups)
2 tablespoons olive oil, plus more for drizzling
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more to taste
10 sprigs fresh thyme
1 pound pasta (such as rigatoni or penne), cooked according to the package directions
1 1/2 cups fresh ricotta
Zest of 1 lemon

Preparation

Preheat oven to 425º F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.
Divide the cooled pasta among 6 large bowls. Spoon some the ricotta over each serving. Top with some of the tomatoes and thyme sprigs. Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving.

Note:

Stephana Bottom,

June 2004