Burst Cherry Tomato Linguine

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   In a large glass baking dish, combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper; toss to coat.

3. 3

   Roast on the middle rack of the preheated oven, stirring regularly, until the tomatoes are tender, about 45 minutes.

4. 4

   Remove from the oven and stir in the basil, parsley, and oregano.

5. 5

   When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.

6. 6

   Cook the linguine at a boil until tender yet slightly firm, 5 to 7 minutes (cook for 2 minutes less than the package directions). Drain and return to the pot.

7. 7

   Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.

8. 8

   Add the ricotta cheese and stir until melted and smooth.

9. 9

   Serve topped with Pecorino Romano cheese.

• Calories 448.51 kcal High
• Protein 17.02 g Good Source
• Carbs 66.62 g Moderate
• Total Fat 12.96 g Moderate
• Saturated Fat 6.06 g High
• Trans Fat 0.14 g High
• Cholesterol 31.53 mg Moderate
• Sodium 414.69 mg Moderate
• Fiber 6.66 g Good Source
• Sugar 7.64 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 542.96 mg Good Source
• Iron 4.23 mg Good Source
• Potassium 253.73 mg Low Source
• Vitamin A 311.08 mcg_rae Good Source
• Vitamin C 35.79 mg Good Source
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷