Roasted tomato, ricotta and olive pasta

Photographer: John Paul Urizar

High in fibre and calcium, this delicious pasta salad is good for your bones and belly; and takes only 10 minutes to pull together, making it the perfect healthy meal in a hurry.

Serves: 4

Time to make: 10 mins

Ingredients

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450g cherry tomatoes, halved (we used and heirloom variety)
250g reduced-fat fresh ricotta
1 cup Sicilian olives, halved
3 garlic cloves, sliced
300g wholemeal penne
120g baby rocketarugulaX

Instructions

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1 Preheat oven to 210°C. Place tomatoes, ricotta, olives and garlic in a 25 x 32cm (7cm deep) baking dish. Drizzle with 2 tablespoons olive oil, then roast for 10 minutes.

2 Meanwhile, cook wholemeal pasta according to packet instructions. Drain, reserving ¼ cup pasta cooking water.

3 Remove baking dish from oven. Add cooked pasta and reserved pasta water, gently stirring to combine. Add rocket, tossing to combine. Divide pasta among four plates and serve.

Nutrition Info (per serve)

Calories 436 cal

Kilojoules 1824 kJ

Protein 16.5 g

Total fat 15.8 g

Saturated fat 4.4 g

Carbohydrates 50.1 g

Sugar 3 g

Dietary fibre 11.1 g

Sodium 582 mg

Calcium 354 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.