Pappardelle With Roasted Vegetables And Ricotta

• 1 pound broccoli florets
• 4 pieces plum or on-the-vine tomatoes, quartered
• 4 pieces shallots, sliced in 1/4" slices
• 1 splash extra virgin olive oil
• 1 piece lemon- juiced
• 1 teaspoon red pepper flakes
• 1/2 pound fresh pappardelle
• 1/2 cup fresh ricotta
• 1 teaspoon sherry vinegar

1. Preheat oven to 425 degrees F. Arrange broccoli, tomatoes, and shallots in a single layer in a roasting pan. Drizzle with olive oil, add the lemon juice, the red pepper flakes, and aggressively season with salt and pepper. Toss to combine. Roast 30-40 min, or until the broccoli begins to brown. Dump the contents of the roasting pan into a bowl, including the excess oil.
2. Add ricotta to bowl with vegetables. Stir- the heat of the vegetables will melt the ricotta a little- this is a good thing. Meanwhile, bring a large pot of salted water to a boil, and cook pappardelle until just al dente. Add pasta to bowl with vegetables, adding a splash or two of the cooking liquid, creating a sauce to coat the pasta. Add vinegar and a touch more olive oil, and stir to combine. Delicious!

broccoli florets, plum, shallots, extra virgin olive oil, red pepper, fresh ricotta, sherry vinegar

Taken from food52.com/recipes/65-pappardelle-with-roasted-vegetables-and-ricotta (may not work)