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Roasted Cherry Tomato and Ricotta Pasta Salad

Photo: Sang An
Prep time 15 mins
Other time 15 mins
Yield 6 servings

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

Nutrition 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

How to Make It

  1. 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.