As with many of the meals I prepare, this one came about while standing in front of the refrigerator, door wide open and staring at the contents looking for inspiration!
Earlier in the week, I had made a sheet pan full of lemon roasted broccolini so, I could make a frittata (I always have eggs). Nope, I need pasta. As I glanced at the bowl of cherry tomatoes on the counter, the solution as to what to make for dinner was clear and the last remains of ricotta in the frig sealed the deal.
Ingredients:
- 1 pound cherry tomatoes
- 1/4 cup Extra-virgin olive oil, plus 2 tablespoons (Delicate)
- Sea salt
- 1/2 pound broccolini
- 1 lemon,
- 2 large garlic cloves, minced
- 8 ounces fettucini
- 3 tablespoons fresh basil leaves, torn into small pieces
- 1/2 cup ricotta
- Extra-virgin olive oil for final drizzle (Medium)
- Using a large (big enough to hold the pasta) oven-proof skillet, add the cherry tomatoes, 1/4 cup olive oil, a sprinkling of salt and then roast in a 400* oven until they burst (releasing their juices and creating the sauce) and become soft. Depending on the size, this takes about 15-20 minutes (the larger multicolored heirlooms I used took a bit longer).
- After removing the bottom inch from the broccolini, split the thicker stalks lengthwise for more uniform cooking. Transfer to a rimmed baking sheet. Drizzle with the 2 tablespoons of olive oil and using your hands, gently rub on each piece. Arrange in a single layer and then sprinkle with salt and lemon pepper (or black pepper if that’s what you have). Cut the lemon in half and squeeze juice from one half evenly over the broccolini. Roast in a preheated 375* oven for 20 minutes or until stalks are tender. If you wish to roast at the same time as the tomatoes, just keep on eye on the broccolini, as they will cook faster at the 400* temperature.
- When the tomatoes are done, remove from oven and place on stove top burner. Add the garlic and cook for a minute. Cut the roasted broccolini into pieces (about an inch) and add to the skillet.
- Cook the pasta until al dente, drain and immediately toss into the tomato mixture. Stir in the basil and season with salt and pepper. Using the other lemon half, give a final squeeze over the pasta.
- To serve, spoon into shallow bowls, top with dollops of ricotta and a final drizzle of olive oil. Dinner is served!
