Penne with Canadian Ricotta and Roasted Tomatoes
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Penne with Canadian Ricotta and Roasted Tomatoes
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 632632 cal |
| pro | 24 g24g pro |
| fat | 23 g23g fat |
| carb | 85 g85g carb |
| fibre | 7 g7g fibre |
| chol | 42 mg42mg chol |
| sodium | 640 mg640mg sodium |
| RDI % | - |
| calcium | 24 %24% calcium |
| iron | 27 %27% iron |
| vit A | 52 %52% vit A |
| vit C | 220 %220% vit C |
| folate | 67 %67% folate |
- Preparation time: 8 min
- Cook time : 45 min
- Total time : PT53M
Ingredients
-
2 sweet red peppers
6 plum tomatoes (1-1/2 lb/750 g)
2 heads garlic
3 tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) penne pasta
1-1/3 cups (325 mL) extra-smooth Canadian Ricotta cheese
1/2 cup (125 mL) chopped fresh basil
Preparation
Cut red peppers in half lengthwise. Broil, cut side down, on foil or parchment paper-lined baking sheet until skins are blackened, about 15 minutes. Let cool enough to handle. Peel off skins; remove cores and seeds. Slice peppers and set aside.
Quarter tomatoes; arrange, cut side up, on foil-or parchment paper–lined baking sheet. Cut just enough off top of each garlic head to expose cloves; add, cut side up, to baking sheet. Sprinkle 2 tbsp (25 mL) of the oil and half each of the salt and pepper over tomatoes and garlic. Turn garlic cut side down. Roast in 425°F (220°C) oven until garlic is tender and tomatoes are wrinkly and starting to brown, about 45 minutes. Let stand until cool enough to handle.
Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, 8 to 10 minutes. Reserving 1/3 cup (75 mL) of the cooking liquid, drain and return to pot. Add roasted peppers and tomatoes, remaining oil, salt and pepper, reserved cooking liquid, half of the ricotta and the basil; toss to coat.
Squeeze garlic out of skins; add to pasta and toss to combine. Serve topped with remaining ricotta.
Quarter tomatoes; arrange, cut side up, on foil-or parchment paper–lined baking sheet. Cut just enough off top of each garlic head to expose cloves; add, cut side up, to baking sheet. Sprinkle 2 tbsp (25 mL) of the oil and half each of the salt and pepper over tomatoes and garlic. Turn garlic cut side down. Roast in 425°F (220°C) oven until garlic is tender and tomatoes are wrinkly and starting to brown, about 45 minutes. Let stand until cool enough to handle.
Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, 8 to 10 minutes. Reserving 1/3 cup (75 mL) of the cooking liquid, drain and return to pot. Add roasted peppers and tomatoes, remaining oil, salt and pepper, reserved cooking liquid, half of the ricotta and the basil; toss to coat.
Squeeze garlic out of skins; add to pasta and toss to combine. Serve topped with remaining ricotta.
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