Penne with Roasted Tomatoes and Fresh Ricotta
- 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 penne, cooked according to the package directions
- 1 1/2 cups fresh ricotta
- zest of 1 lemon
- This recipe is vegetarian
- Produce
- Cherry tomatoes (1 pint)
- Lemon, zest of (1)
- Thyme, fresh (10 sprigs)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Kosher salt (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Penne (1 pound)
- Dairy
- Ricotta, fresh (1 1/2 cups)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published April 4, 2010 (2 years ago).
15 people saved this recipe.
