Roasted tomato penne with ricotta crumble

Serves 4 // Prep 15 mins // Cook 25 mins INGREDIENTS 500g cherry tomatoes 2 zucchini, thinly sliced 1 garlic clove, thinly sliced 1/4 cup fresh oregano leaves, torn 1/4 cup extra virgin olive oil 375g dried penne pasta 2 tablespoons lemon juice 200g fresh ricotta 1 teaspoon dried chilli flakes 1/2 cup finely grated parmesan (or vegetarian hard cheese)

METHOD Step 1

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place tomatoes, zucchini, garlic and 1 tablespoon oregano on prepared tray. Drizzle with 1 tablespoon oil. Bake for 20 minutes or until just tender.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions. Drain, reserving 1/3 cup cooking liquid.

Step 3

Return pasta to pan with reserved cooking liquid. Season with salt and pepper. Place over medium heat. Add tomato mixture, lemon juice and remaining oil. Cook, tossing, for 1 minute or until combined. Remove from heat.

Step 4

Combine ricotta, chilli flakes, 1/2 the parmesan and 1 tablespoon remaining oregano in a small bowl. Season with salt and pepper. Serve pasta, dolloped with ricotta mixture, and sprinkled with remaining parmesan and oregano. RECIPE Liz Macri PICTURE Super Food Ideas