Ingredients
6
6 servings
- •2 pounds red cherry tomatoes, halved
- •0.5 pound tomatoes, roughly chopped
- •3 cloves garlic, thinly sliced
- •3 tablespoons chicken broth
- •1 tablespoon olive oil
- •1 tablespoon balsamic vinegar
- •1 teaspoon red pepper flakes
- •0.75 teaspoon salt
- •0.5 teaspoon freshly ground black pepper
- •0.25 cup julienned fresh basil leaves
- •2 tablespoons chopped flat-leaf parsley
- •1 tablespoon chopped fresh oregano
- •12 ounces whole wheat linguine
- •0.5 (16 ounce) container low-fat ricotta cheese
- •0.5 cup finely shredded Pecorino Romano cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
- Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.
- Remove from the oven and stir in basil, parsley, and oregano.
- When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
- Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
- Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
- Add ricotta cheese and stir until melted and smooth.
- Serve topped with Pecorino Romano cheese.
Nutritional Facts
Per 6 servings
- Calories: 347
- Carbohydrate: 49g
- Fat: 10g
- Fiber: 10g
- Protein: 18g
- Sugar: 3g
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