Roasted tomato penne
Roasting the tomatoes in the oven makes them break down and become more naturally sweet to make a simple sauce for the pasta.
400 g, halved
2 tablespoon(s), leaves only
2 clove(s), crushed
Calorie controlled cooking spray
Wholewheat Pasta, dry
250 g, use penne
Reduced Fat Natural Cottage Cheese
50 g, chopped
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the tomatoes cut side up in a roasting tray and sprinkle over the thyme leaves and garlic. Spray with the cooking spray and cook in the oven for about 15-20 minutes until soft but not mushy.
- Meanwhile, bring a large saucepan of water to the boil, add the pasta and cook according to packet instructions until al dente. Drain, reserving 4 tablespoons of cooking liquid, and return the pasta to the pan.
- Stir the cooked tomatoes, cottage cheese, reserved cooking water and rocket leaves into the pasta and gently toss. Serve immediately.