Roasted Cherry Tomato And Ricotta Pasta Salad
- 1 pint cherry tomatoes, halved (about 2 cups)
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 10 sprigs fresh thyme
- 1 pound pasta (such as rigatoni or penne), cooked according to the package directions
- 1 1/2 cups fresh ricotta
- Zest of 1 lemon
- Preheat oven to 425u0b0 F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. 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. Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving.
cherry tomatoes, olive oil, kosher salt, freshly ground black pepper, thyme, pasta, fresh ricotta, lemon
Taken from www.myrecipes.com/recipe/roasted-cherry-tomato-ricotta-pasta-salad (may not work)