Roasted Cherry Tomato and Ricotta Pasta Salad

Roasted Cherry Tomato and Ricotta Pasta Salad
Sang An
Roast the tomatoes to make them soft and extra sweet.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
30
minutes

Ingredients

1
pound
pasta, such as rigatoni or penne
1
pint cherry tomatoes, halved (about 2 cups)
2
tablespoons
olive oil, plus more for serving
kosher salt and black pepper
10
sprigs fresh thyme
1 1/2
cups
fresh ricotta
zest of 1 lemon

Directions

  1. Heat oven to 425º F. Cook the pasta according to the package directions. Drain and let cool.
  2. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with the oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Scatter the thyme on top.
  3. Place the tomatoes in the oven and bake until soft, 15 to 20 minutes. Set aside to cool.
  4. Divide the pasta among 6 large bowls. Spoon some of the ricotta over each serving. Top with some of the tomatoes and thyme sprigs.
  5. Drizzle with the oil and sprinkle with the lemon zest and pepper to taste just before serving.
Stephana Bottom
May 2004

Nutritional Information

  • Per Serving
  • Calories 439
  • Calcium 175 mg
  • Carbohydrate 62 g
  • Cholesterol 32 mg
  • Fat 14 g
  • Fiber 4 g
  • Iron 4 mg
  • Protein 18 mg
  • Sat Fat 6 g
  • Sodium 251 mg
What does this mean? See Nutrition 101.