Roasted tomato penne
6
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Roasting the tomatoes in the oven makes them break down and become more naturally sweet to make a simple sauce for the pasta.
Ingredients
Cherry Tomatoes
400 g
Thyme, Fresh
2 tablespoon(s)
Garlic
2 clove(s)
Calorie controlled cooking spray
4 spray(s)
Wholewheat Pasta, dry
250 g
Reduced fat natural cottage cheese
100 g
Rocket
50 g
Instructions
1
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.
2
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.
3
Stir the cooked tomatoes, cottage cheese, reserved cooking water and rocket leaves into the pasta and gently toss. Serve immediately.
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