Spaghetti With Roasted Tomatoes and Ricotta

Photo Courtesy of MyRecipes

Ingredients:

8 ounces whole wheat spaghetti

5 garlic cloves, smashed

2 2/3 cups cherry tomatoes

2 teaspoons red wine vinegar

1/8 teaspoon crushed red pepper

½ cup (2 ounces) ricotta or goat cheese

½ cup chopped mixed fresh herbs (basil, parsley, chives)

Directions:

Heat oven to 400 degrees.  Cook the pasta according to the package directions.  Drain and return it to the pot.  Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, olive oil, red wine vinegar , ½ teaspoon salt and ¼ teaspoon pepper.  Roast the tomatoes, tossing once, until they begin to burst (20-25 minutes).  Toss the pasta with the tomatoes and herbs.  Garnish with dollops of ricotta or goat cheese.     

Grocery Item	Weekly Sale at Econo Foods (3/3/2012-3/9/2013)
Pasta	Barilla Pasta on sale 4 for $5.00
Olive Oil	Bertolli Olive Oil (15 oz.) on sale for $5.99

Grocery Item	Weekly Sale at Cub Foods (3/3/2013-3/9/2013)
Tomatoes	Farm Stand Grape Tomatoes (pint) on sale 2 for $.00
Pasta	Dreamfield’s Pasta (13.5 oz.) on sale 2 for $4.00
Olive Oil	Pompeian Extra Virgin, Pure, or Light Olive Oil (16 oz.) on sale for $4.49
Salt/Pepper	McCormick Grinders on sale 2 for $4.00