Pasta Dishes : Meatless Last Updated: Aug 7th, 2009 - 10:17:31 Rotini with Roasted Tomatoes & Ricotta Salata By Sandra Woodruff  Printer friendly page Yield: 5 servings 4 cups grape tomatoes 2 cups fresh broccoli florets or sliced fennel bulb 1/2 teaspoon ground black pepper 1/4 teaspoon sea salt olive oil cooking spray 8 ounces whole grain rotini or penne pasta 1 1/2 tablespoons extra virgin olive oil 2 teaspoons crushed garlic 1/4 cup finely chopped fresh basil or 4 teaspoons dried basil 1/2 cup plus 2 tablespoons ricotta salata cheese, crumbled* 1. Preheat the oven to 400 degrees F. 2. Line a large baking sheet with foil and coat with cooking spray. Combine the tomatoes and broccoli or fennel and place on the sheet. Sprinkle with the pepper and salt and spray lightly with the cooking spray. Bake uncovered for 20 minutes or until the tomatoes collapse and the broccoli or fennel is tender and lightly browned. 3. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. Set aside. 4. Add the olive oil and garlic to a large deep skillet. Cook over medium heat for about 30 seconds or until the garlic smells fragrant and just begins to turn color. Add the drained pasta, roasted vegetable mixture, basil, and reserved 1/2 cup cooking liquid. Toss to mix, allowing some of the tomatoes to  mash. Remove from the heat and toss in the cheese. Serve immediately. Nutritional Facts (per 1 1/2-cup serving) Calories: 250     Carbohydrate: 38 g     Fiber: 5.4 g    Fat: 8.2 g    Sat. Fat: 2.8 g Cholesterol: 13 mg      Protein: 10 g    Sodium: 380 mg    Calcium: 60 mg Diabetic exchanges: 2 starch, 2 vegetable, 1/2 medium-fat meat, 1 fat *A creamy white Italian cheese with a firm texture and slightly sharp, salty flavor. If you can’t find ricotta salata, toss the Pasta with 1/3 to 1/2 cup grated Parmesan cheese and top each serving with 1/4 cup of regular part-skim ricotta. © Copyright 2005 by eatsmarttoday.com Top of Page