Lunch: Whole-Wheat Spaghetti with Cherry Tomatoes

Recipe by Cheryl Slocum Chill the wine. Make the salad. Then toss mildly nutty whole-grain spaghetti with roasted cherry tomatoes and a dollop of ricotta, for a no-fuss meal that's ready in 30 minutes.

Ingredients

2 pt. cherry tomatoes
Salt and freshly ground pepper
1 sprig fresh thyme leaves
1/2 c. olive oil
.13 c. olive oil
1 lb. whole-wheat spaghetti
1/3 c. chopped fresh parsley
6 tbsp. ricotta

Instructions

Preheat oven to 325 degrees F. Place tomatoes cut-side up on a baking pan. Sprinkle with 1 teaspoon salt and thyme leaves. Drizzle with 1/4 cup olive oil. Roast until tomatoes begin to soften, 20 to 25 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook spaghetti following package instructions. Drain and transfer to a large bowl. Add parsley, 1/4 cup olive oil, and roasted tomatoes and toss. Season with salt and pepper. Top each serving with 1 tablespoon ricotta and 1 teaspoon olive oil.

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