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Garlic and Black Pepper Pasta with Spinach and Cherry Tomatoes

Print Recipe
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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).
  2. In a large pot of salted water, cook the linguine until it's al dente. Drain and transfer to a large bowl.
  3. Cook the frozen spinach according to package instructions and add them to the bowl with the pasta. Season with salt and pepper.
  4. Add the roasted tomatoes and a 1/4 olive oil. Serve the pasta topped with 1 tablespoon of ricotta.