Tre Stelle® Ricotta and Roasted Tomato Linguini
Delicate and sweet roasted grape tomatoes are a perfect match for this unique pasta dish that is easy on the eye and a delight for the tummy! Tip: wholewheat, quinoa or brown rice pasta is a healthy substitute.Prep Time:
30 minutes Ready In:
30 minutes or less Serves:
2 cartons cherry or red grape tomatoes, cut in halves 1/4 cup | 50 mL olive oil 1/4 cup | 50 mL Balsamic Cream 1 lb | 500 g dried linguine pasta noodles 1 cup | 250 mL fresh basil leaves, washed, dried and shredded 1 1/2 cups | 375 mL Tre Stelle® Ricotta Cheese Salt and pepper to taste
Preheat oven to 400ºF (200ºC) In a large bowl combine the tomatoes, salt, pepper, olive oil and balsamic cream. Line a cookie sheet with parchment paper. Place a baking rack on top. Place tomatoes cut side up on baking rack. Bake approximately 20 minutes or until tomatoes begin to soften and caramelize. Cook pasta until ‘al dente’ in a large pot of boiling, salted water. Drain well and add the tomatoes, ricotta and basil leaves. Stir gently to combine. Garnish serving plates with additional balsamic cream and basil leaves if desired.