I try to do 1 or 2 “vegetarian” dishes each week. It tends to cut the grocery bill down a bit, which is always helpful! This is a tasty recipe that you can throw together pretty quickly!
Active time: 15 minutes
Total time: 25 minutes
Serves: 4
1 pint cherry tomatoes, halved
1/2 medium red onion, sliced 1/2″ thick (I went ahead and used a whole onion)
1 T. +1 t. extra-virgin olive oil
1/2 t. + 3/4 t. salt
1/2 t. crushed red-pepper flakes
8 oz. penne
1 garlic clove, minced
1 T. chopped fresh oregano (I used a teaspoon of dried oregano)
1/4 c. part-skim ricotta cheese
1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano.
4. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.
**Each serving has about 297 calories, 6 g fat, 5 mg cholesterol, 48 g carbohydrates, 384 mg sodium, 10 g protein, 6 g fiber**
On An Even Kiel 