WHOLE-WHEAT PENNE WITH TOMATOES AND RED ONION
Red onion adds a sweet note to roasted tomatoes. Toss the mix with whole-wheat pasta, and this quick weeknight dinner is ready in no time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
- Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.
Nutrition Facts : Calories 297 g, Cholesterol 5 g, Fiber 6 g, Protein 10 g, SaturatedFat 1 g, Sodium 384 g
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