Recipe Details
Ingredients
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2poundsred cherry tomatoes, halved
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½poundtomatoes, roughly chopped
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3clovesgarlic, thinly sliced
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3tablespoonschicken broth
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1tablespoonolive oil
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1tablespoonbalsamic vinegar
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1teaspoonred pepper flakes
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¾teaspoonsalt
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½teaspoonfreshly ground black pepper
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¼cupjulienned fresh basil leaves
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2tablespoonschopped flat-leaf parsley
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1tablespoonchopped fresh oregano
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12ounceswhole wheat linguine
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½(16 ounce) containerlow-fat ricotta cheese
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½cupfinely shredded Pecorino Romano cheese
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.
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Remove from the oven and stir in basil, parsley, and oregano.
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When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
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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.
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Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
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Add ricotta cheese and stir until melted and smooth.
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Serve topped with Pecorino Romano cheese.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories347 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 4g |
20% |
Cholesterol 28mg |
9% |
Sodium 504mg |
22% |
Total Carbohydrate 49g |
18% |
Dietary Fiber 10g |
35% |
Total Sugars 3g |
|
Protein 18g |
36% |
Vitamin C 37mg |
41% |
Calcium 233mg |
18% |
Iron 1mg |
7% |
Potassium 517mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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