![](https://b668119.smushcdn.com/668119/wp-content/uploads/2024/03/Roasted-tomato-ricotta-and-olive-pasta-400x400.png?lossy=1&strip=1&webp=0)
Roasted tomato, ricotta and olive pasta
Ingredients
450 g cherry tomatoes halved (we used and heirloom variety)
250 g Reduced-fat ricotta cheese
1 cup Sicilian olives halved
3 garlic clove sliced
300 g wholemeal penne
120 g baby rocket
Instructions
- 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.
- Meanwhile, cook wholemeal pasta according to packet instructions. Drain, reserving ¼ cup pasta cooking water.
- 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
Calories: 436kcalCarbohydrates: 50gProtein: 17gFat: 16gSodium: 582mgFiber: 11gCalcium: 354mg
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