Roasted Tomato Penne With Ricotta Crumble

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (367.8 g)
  • Calories 674.6
  • Total Fat - 27.7 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 35.9 mg
  • Sodium - 480.4 mg
  • Total Carbohydrate - 84 g
  • Dietary Fiber - 12.9 g
  • Sugars - 5.4 g
  • Protein - 26.5 g
  • Calcium - 617.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 32 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

Line a baking tray with baking paper and place tomatoes, zucchini, garlic and 1 tablespoon oregano on prepared tray and drizzle with 1 tablespoon oil and bake for 20 minutes or until just tender.

Step 3

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions and then drain, reserving 1/3 cup cooking liquid.

Step 4

Return pasta to pan with reserved cooking liquid and season with salt and pepper and place over medium heat, adding tomato mixture, lemon juice and remaining oil and cook, tossing, for 1 minute or until combined and then remove from the heat.

Step 5

Combine ricotta, chilli flakes, 1/2 the parmesan and 1 tablespoon remaining oregano in a small bowl and season with salt and pepper.

Step 6

Serve pasta, dolloped with ricotta mixture, and sprinkled with remaining parmesan and oregano.

Tips & Variations


No special items needed.

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