Ingredients: 2 pounds red cherry tomatoes, halved,1/2 pound tomatoes, cut into eighths,1 tablespoon olive oil,3 tablespoons vegetable broth,3 cloves garlic, sliced thin,1 tablespoon balsamic vinegar,3/4 teaspoon salt,1/2 teaspoon fresh ground black pepper,1 teaspoon red pepper flakes,1/4 cup fresh basil, cut chiffonade,2 tablespoons fresh flat-leaf parsley, chopped,1 tablespoon fresh oregano, chopped,8 ounces low-fat ricotta,1/2 cup pecorino cheese, finely shredded,12 ounces (dry) whole wheat linguine
Instructions:
- Preheat oven to 350F.
- In a large baking dish, preferably glass, combine tomatoes, oil, broth garlic, vinegar, salt, pepper, and pepper flakes.
- Place on the oven’s middle rack and roast, stirring regularly, until tomatoes are tender, about 45 minutes.
- Remove from the oven and combine with basil, parsley and oregano.
- Meanwhile, prepare linguine, straining 2 minutes before recommended by package directions.
- Return linguine to the pot, add tomato mixture and continue to cook for another 2 minutes.
- Add the ricotta and stir in until melted and smooth.
- Serve topped with pecorino.
