Prep Time::15 mins
Cook Time::50 mins
Total Time:: 1 hr 5 mins
Servings::6
Yield::6 servings
Ingredients
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2 pounds red cherry tomatoes, halved
½ pound tomatoes, roughly chopped
3 cloves garlic, thinly sliced
3 tablespoons chicken broth
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon red pepper flakes
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup julienned fresh basil leaves
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
12 ounces whole wheat linguine
½ (16 ounce) container low-fat ricotta cheese
½ cup finely shredded Pecorino Romano cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
Dotdash Meredith Food Studios
Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.
Remove from the oven and stir in basil, parsley, and oregano.
Dotdash Meredith Food Studios
When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
Dotdash Meredith Food Studios
Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
Dotdash Meredith Food Studios
Add ricotta cheese and stir until melted and smooth.
Dotdash Meredith Food Studios
Serve topped with Pecorino Romano cheese.