Easy Cherry Tomato Pasta Recipe

Ingredients

• 2 pounds red cherry tomatoes, halved
• 0.5 pound tomatoes, roughly chopped
• 3 cloves garlic, thinly sliced
• 3 tablespoons chicken broth
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon red pepper flakes
• 0.75 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup julienned fresh basil leaves
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh oregano
• 12 ounces whole wheat linguine
• 0.5 (16 ounce) container low-fat ricotta cheese
• 0.5 cup finely shredded Pecorino Romano cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large glass baking dish, combine all the tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper; mix well to coat.
3. Roast in the preheated oven, stirring occasionally, until the tomatoes are tender, approximately 45 minutes.
4. Remove from the oven and stir in the basil, parsley, and oregano.
5. About 35 minutes into the tomato roasting time, bring a large pot of lightly salted water to a boil.
6. Cook the linguine in boiling water until al dente, about 5 to 7 minutes (reduce cooking time by 2 minutes as per package directions). Drain and return pasta to the pot.
7. Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
8. Incorporate the ricotta cheese and stir until it melts into a smooth, creamy sauce.
9. Serve immediately, garnished with Pecorino Romano cheese.

Nutrition

• Calories: 347 kcal
• Fat Content: 10 g
• Fiber Content: 10 g
• Sugar Content: 3 g
• Sodium Content: 504 mg
• Protein Content: 18 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g