|Tomatoes Roasting in 450 degrees|
|Beautiful roasted tomatoes|
- 6-7 tomatoes, quartered (use any tomatoes of choice-heirloom and orange would be fun)
- 2 large bunches of broccoli, most of the stems removed
- 2-3 garlic cloves, finely minced
- a dash of balsamic vinegar
- 1/2 tsp of dried basil
- salt and pepper to taste
- 1 box of corkscrew pasta (or your short pasta of choice)
- 1 small container of ricotta cheese, part-skim or low fat
- 2 tbs of butter (I use Smart Balance)
- 3 tbs of Extra virgin olive oil, divided
- 1/2 cup of half and half (don't use fat-free half and half)
- a dash of red pepper flakes (to taste)
- 1/4 cup of dry white wine
- 1/2 cup of fresh flat leaf parsley, chopped
- pecorino romano cheese
Pre-heat oven to 450 degrees and start a large pot of water to a boil. Add tomatoes, garlic, salt and pepper, dried basil, 2 tbs of olive oil, and a dash of balsamic vinegar to a roasting pan and place in the oven for 15-20 minutes. Watch carefully and toss to make sure they don't stick to the pan.
Meanwhile, broccoli. Once water is to a boil, add pasta. After 3-4 minutes, add broccoli to the pot with the pasta.
To a very large deep skillet, add butter and 1 tbs of oil on medium heat. Add the roasted tomatoes, wine, and half and half milk. Lower the heat down and let simmer. Once pasta is al dente, add the pasta, broccoli, and ricotta cheese to the skillet. If the tomato mixture is a little dry, add some pasta water. Toss, add salt and pepper to taste, and cover with the heat on low for about 5 minutes.
Serve with grated pecorino romano cheese and fresh parsley
Feel free to add a piece of grilled chicken on the side if you need more protein. Serve with a mixed green salad.