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Meatless Monday: Roasted Cherry Tomato Linguine

Story Created: Aug 9, 2010 at 8:53 AM CDT

Story Updated: Sep 13, 2010 at 10:44 AM CDT

By Scott Koeneman / Fight The Fat Foodie

A quick personal note to start, thanks to everyone who has offered there support to us following my son's motorcycle accident. The bone breaks were pretty bad, he'll be spending the next three months on crutches, but he is on the mend.

We're all starting to get back into our routines and that has come to include collecting all the cherry tomatoes coming ripe in our garden. Many of our other varieties have been hurt by a blight caused by very heavy rains this spring and summer, but the cherry tomatoes are doing well.

Roasting is one of my favorite ways to prepare vegetables, especially tomatoes, (I know, technically not a vegetable) is to roast them. Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with tomatoes. This recipe takes that sweetness, compliments it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty pecorino cheese.

Mixed with some whole wheat linguine, this dish is wonderfully flavorful and filling. Even Quinn, who is not a fan of either tomatoes or meatless Monday, snarfed this up. You can too, and without guilt. One serving is only 345 calories, with 6 grams of fat and 8 of fiber.

Let's eat!

Roasted Cherry Tomato Linguine
Makes 6 servings
Ingredients:
2 pounds red cherry tomatoes, halved
1/2 pound tomatoes, cut into eighths
1 tablespoon olive oil
3 tablespoons chicken or vegetable broth
3 cloves garlic, sliced thin
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes
1/4 cup fresh basil, cut chiffonade
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh oregano, chopped
8 ounces low-fat ricotta
1/2 cup pecorino cheese, finely shredded
12 ounces (dry) whole wheat linguine

Directions:
Preheat oven to 350F.

In a large baking dish, preferably glass, combine tomatoes, oil, broth garlic, vinegar, salt, pepper, and pepper flakes. Place on the oven's middle rack and roast, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and combine with basil, parsley and oregano.

Meanwhile, prepare linguine, straining 2 minutes before recommended by package directions.

Return linguine to the pot, add tomato mixture and continue to cook for another 2 minutes. Add the ricotta and stir in until melted and smooth. Serve topped with pecorino.

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