Roasted Cherry Tomato and Ricotta Pasta Salad

Name: Roasted Cherry Tomato and Ricotta Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more to taste; 473 milliliters pint cherry tomatoes, halved (about; 454 grams pasta (such as rigatoni or penne), cooked according to the package directions; 355 milliliters fresh ricotta; 10 sprigs fresh thyme; 1 teaspoons kosher salt; 1 Zest of lemon; 2 Tbsps olive oil, plus more for drizzling

You can never have too many side dish recipes, so give Roasted Cherry Tomato and Ricotta Pasta Salad a try. This recipe serves 6. One serving contains 279 calories, 12g of protein, and 13g of fat. From preparation to the plate, this recipe takes about 15 minutes. Head to the store and pick up olive oil, thyme, ricotta, and a few other things to make it today.

Instructions

Preheat oven to 425 F. Arrange the tomatoes in a single layer on a baking sheet.

Ingredients you will need

Tomato

Equipment you will use

Baking Sheet

Oven

Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top.

Ingredients you will need

Olive Oil

Pepper

Thyme

Salt

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.

Ingredients you will need

Fresh Thyme

Tomato

Ricotta Cheese