| Abstrakt: |
Whisk together adobo sauce, honey, 2 tablespoons oil, 2 tablespoons lime juice, ½ teaspoon salt, and ¼ teaspoon pepper. B STIR b together ketchup, ¼ cup pineapple juice from can, vinegar, remaining 1 teaspoon jerk seasoning, and ¼ teaspoon salt in a small bowl. ACTIVE TIME B 25 MINUTES b TOTAL TIME B 25 MINUTES b SERVES B 4 b ✓ Quick Cooking ✓ Vegetarian ✓ Family Friendly 6 7-by-3-in. lasagna noodles Cooking spray 1 Tbsp. olive oil 2 pints cherry tomatoes 2 medium zucchini, chopped into ¼-in. pieces 1 small yellow onion, finely chopped 1 ½ tsp. kosher salt, divided, plus more for pasta water 2 cloves garlic, finely chopped 1 Tbsp. fresh oregano leaves, finely chopped, plus more for topping 1 16-oz. container whole-milk ricotta cheese 2 Tbsp. milk Grated pecorino Romano cheese, for serving B COOK b noodles in salted water according to package directions until just past al dente; drain. [Extracted from the article] |
