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Garlic and Black Pepper Pasta with Spinach and Cherry Tomatoes

Print Recipe
Servings 6 servings

Ingredients
  

  • 2 pints cherry tomatoes cut in half
  • 1 teaspoon thyme
  • olive oil
  • 1 lb Garlic and Black Pepper Linguine
  • 1/2 cup chopped frozen spinach
  • 6 Tablespoons ricotta
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 325°. On a baking pan, place the tomatoes cut side up on a baking pan. Sprinkle with thyme, salt and pepper and drizzle with 1/4 cup olive oil. Roast the tomatoes until they begin to soften (about 20-25 minutes).
  • In a large pot of salted water, cook the linguine until it's al dente. Drain and transfer to a large bowl.
  • Cook the frozen spinach according to package instructions and add them to the bowl with the pasta. Season with salt and pepper.
  • Add the roasted tomatoes and a 1/4 olive oil. Serve the pasta topped with 1 tablespoon of ricotta.