cook pasta al dente in salted water, drain and reserve about 1/4 of the pasta cooking water (you may or may not need it)
meanwhile, turn broiler on high and line a sheet pan with parchment paper
toss tomatoes with olive oil and a generous pinch of flake salt, then broil until they burst and skins are a little charred (watching carefully!), about 5 to 7 minutes
mix ricotta with fresh herbs, garlic and lemon zest, taste and season with salt & pepper if desired
to serve, combine pasta with tomatoes, then dollop with ricotta (you may not need or want all the ricotta, so save the rest for another use); if desired, add a little of the pasta cooking water, garnish with fresh basil
Recipe Notes
recipe serves 2 as a main, 4 as a side
see blog post for notes and recipe tips
Original recipe created by Jerran Boyer
www.healthnutchefs.com