Roasted tomato and lentil pasta with ricotta

Instructions

1 Preheat oven to 160°C. Line a large baking tray with baking paper. Place tomatoes cut-side up on prepared tray and lightly spray with oil. Roast for 8–10 minutes, or until just wilted.

2 Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions, or until al dente. Drain well.

3 Heat oil in a large non-stick frying pan over a medium heat. Gently fry leek for 5 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Add drained lentils and baby spinach and cook, stirring, for 2 minutes, or until spinach is just wilted. Stir through balsamic vinegar.

4 Toss pasta with tomato and lentil mixture. Season with black pepper and serve topped with crumbled ricotta.