Roasted Tomato and Ricotta Cheese Pasta Salad
1 lb of cooked penne pasta
1 can of roasted diced tomatoes
Half an onion sliced
zest of a lemon
While pasta is cooking. Pour can of tomatoes in a shallow baking dish with onions. Bake/Broil them (at 400 deg is what I do) until the onions and tomatoes look charred a bit---this is usually 10 minutes, the same amount of time it takes for my pasta to be ready.
Drain pasta and place in individuol bowls.
Spoon a heap of tomato mixture on top.
Then spoon a generous spoonful of ricotta on top of that, and bit to the side of the sauce.
Top with lemon zest.
Drizzle with olive oil to your liking.
Pairs Well With
I saw this in an issue of Real Simple and adjusted it a bit (esp since I kinda don't like cherry tomatoes, so you can use those instead of canned ones)