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Pasta & Roasted Tomatoes,Ricotta & Broccoli

Paula Mcgregor

For Dinner ( Pasta, Vegetarian )


Published on

15 minutes to prepare and 25 minutes to cook

Serves 4


500g Cherry Truss Tomatoes
400g Linguine Pasta
500g Broccoli, Divided into small Florets
1/4 Cup Extra Virgin Olive Oil
2 Garlic Gloves, Crushed
Finely Grated Rind og a Lemon
1/4 Cup Lemon Juice
250g Fresh Ricotta, Crumbed
Grated Parmesan to Serve.


1.Preheat Oven to 200.C Line a baking tray with baking Paper.Cut Tomatoes from the Main Stream and Place on Tray. Bake for 20 minutes or until Tomatoes are just Collapsing
2.Meanwhile, Cook Pasta in boiling, Salted water following packet Directions, Add Broccoli of cooking time,Drain well.Return pan to heat and add half the oil and garlic and stir over medium heat for 30 seconds.Return pasta and broccoli to pan and toss to coast.
3.Whisk Lemon rind and juice with remaining oil and season to taste with salt and pepper. Add to pasta mixture with Ricotta and Tomatoes and toss gently to combine. Divide between serving Plates. Serve with Grated Parmesan.


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