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Roasted Tomato Penne With Ricotta Crumble

Here's how you make Roasted Tomato Penne With Ricotta Crumble
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  • Servings: 4
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 500 grams cherry tomatoes
  • 2 zucchini, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/4 cup oregano leaves, fresh and torn
  • 1/4 cup olive oil (extra virgin)
  • 375 grams dried penne pasta
  • 2 tablespoons lemon juice
  • 200 grams ricotta cheese (fresh)
  • 1 teaspoon dried chilli flakes
  • 1/2 cup finely grated parmesan cheese (or vegetarian hard cheese)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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