Tomato-Ricotta Spaghetti

1. 1

   Preheat oven to 400

2. 2

   Place tomatoes on a foil lined baking sheet.

3. 3

   Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt.

4. 4

   Bake for 20 minutes or until tomatoes collapse.

5. 5

   Cook pasta according to package directions, omitting salt and fat.

6. 6

   Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid.

7. 7

   Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese.

8. 8

   Toss well.

9. 9

   Serve immediately.

10. 10

    Yield: 4 servings ( serving size: 1 1/4 cups).

* Per serving · 4 servings · Values may vary.

No additional tips available.