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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 350F.
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Step 2

  • In a large baking dish, preferably glass, combine tomatoes, oil, broth garlic, vinegar, salt, pepper, and pepper flakes.
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Step 3

  • Place on the oven's middle rack and roast, stirring regularly, until tomatoes are tender, about 45 minutes.
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  • Length: 45 minutes

Step 4

  • Remove from the oven and combine with basil, parsley and oregano.
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Step 5

  • Meanwhile, prepare linguine, straining 2 minutes before recommended by package directions.
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  • Length: 2 minutes

Step 6

  • Return linguine to the pot, add tomato mixture and continue to cook for another 2 minutes.
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  • Length: 2 minutes

Step 7

  • Add the ricotta and stir in until melted and smooth.
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Step 8

  • Serve topped with pecorino.
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