Roasted Tomato and Ricotta Cheese Pasta Salad
  • 1 lb of cooked penne pasta
  • 1 can of roasted diced tomatoes
  • Half an onion sliced
  • ricotta
  • olive oil
  • zest of a lemon
  1. 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.
  2. Drain pasta and place in individuol bowls.
  3. Spoon a heap of tomato mixture on top.
  4. Then spoon a generous spoonful of ricotta on top of that, and bit to the side of the sauce.
  5. Top with lemon zest.
  6. Drizzle with olive oil to your liking.
  7. Enjoy.
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) ;)