Broccoli, ricotta and roasted tomato linguine

A refreshing vegetarian pasta recipe thats both moreish and healthy!

Recipe «Broccoli, ricotta and roasted tomato linguine» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g punnets cherry tomatoes, 400g dried linguine pasta, 500g broccoli, cut into small florets, 80ml extra-virgin olive oil, 2 garlic cloves, crushed , 70g breadcrumbs made from day-old bread, 1 tbsp finely grated lemon rind, 60ml fresh lemon juice , 250g fresh ricotta, crumbled.

Ingredients:

• 2 x 250g punnets cherry tomatoes 
• 400g dried linguine pasta 
• 500g broccoli, cut into small florets 
• 80ml extra-virgin olive oil 
• 2 garlic cloves, crushed 
• 70g breadcrumbs made from day-old bread 
• 1 tbsp finely grated lemon rind 
• 60ml fresh lemon juice 
• 250g fresh ricotta, crumbled 

Instructions

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Scatter the tomatoes over the tray and bake in oven for 20 minutes or until just collapsing.
2. Meanwhile, cook the pasta in a saucepan of salted boiling water following packet directions or until al dente, adding the broccoli in the last 4 minutes of cooking. Drain the pasta and broccoli well and return to the pan.
3. Heat 1 1/2 tablespoons oil in a frying pan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until soft. Add the breadcrumbs and cook, stirring often, for 4-5 minutes or until toasted and golden.
4. Whisk together the lemon rind, lemon juice and remaining oil. Taste and season with salt and pepper. Add to the pasta mixture with the ricotta and toss until well combined. Add the tomatoes and gently toss. Divide among serving plates. Sprinkle with the toasted breadcrumb mixture and serve.