Roasted tomato, ricotta and olive pasta
Last updated date: 21 April 2022
- 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
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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)
Total fat 15.8g
–Saturated fat 4.4g
Dietary fibre 11.1g
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