Roasted tomato penne with ricotta crumble

Roasted tomato penne with ricotta crumble

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Dish up this super-easy vegetarian dinner of pasta with zucchini, cherry tomatoes and creamy ricotta.

The ingredient of Roasted tomato penne with ricotta crumble

  1. 500g cherry tomatoes
  2. 2 zucchini, thinly sliced
  3. 1 garlic clove, thinly sliced
  4. 1/4 cup fresh oregano leaves, torn
  5. 1/4 cup extra virgin olive oil
  6. 375g dried penne pasta
  7. 2 tablespoons lemon juice
  8. 200g fresh ricotta
  9. 1 teaspoon dried chilli flakes
  10. 1/2 cup finely grated parmesan (or vegetarian hard cheese)

The instruction how to make Roasted tomato penne with ricotta crumble

  1. Preheat oven to 220u00b0C/200u00b0C fan-forced. Line a baking tray with baking paper. Place tomatoes, zucchini, garlic and 1 tablespoon oregano on prepared tray. Drizzle with 1 tablespoon oil. Bake for 20 minutes or until just tender.
  2. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions. Drain, reserving 1/3 cup cooking liquid.
  3. Return pasta to pan with reserved cooking liquid. Season with salt and pepper. Place over medium heat. Add tomato mixture, lemon juice and remaining oil. Cook, tossing, for 1 minute or until combined. Remove from heat.
  4. Combine ricotta, chilli flakes, 1/2 the parmesan and 1 tablespoon remaining oregano in a small bowl. Season with salt and pepper. Serve pasta, dolloped with ricotta mixture, and sprinkled with remaining parmesan and oregano.

Nutritions of Roasted tomato penne with ricotta crumble

fatContent: 644.105 calories
saturatedFatContent: 27.1 grams fat
carbohydrateContent: 8.8 grams saturated fat
sugarContent: 65.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 25.5 grams protein
sodiumContent: 35 milligrams cholesterol

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