Whole-Wheat Penne with Tomatoes and Red Onion |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pint(s) cherry tomatoes, halved |
1/2 medium red onion, sliced 1/2 inch thick |
1 tablespoon(s) plus 1 tsp evoo |
coarse salt |
1/2 teaspoon(s) crushed red-pepper flakes |
8 ounce(s) dried whole-wheat penne |
1 clove(s) garlic, minced |
1 tablespoon(s) chopped fresh oregano |
1/4 cup(s) part-skim ricotta cheese |
Directions:
1. Preheat broiler. Toss tomatoes and onion with 2 tsp. oil, 1/2 tsp. salt and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5-7 minutes.
2. Meanwhile, cook pasta according to directions. Drain, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 tsp. oil, and 3/4 tsp. salt. Stir in tomato mixture and the oregano. 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.
|
|