Ricotta & tomatoes pasta

::INGREDIENTS::
2 pounds your favorite type of tomatoes, cut into bite size pieces
1/4 cup chopped mixed fresh herbs (chives, parsley, basil)
1 Tbsp fresh lemon juice
1Tbsp olive oil
salt & pepper
12 oz (3/4 box) penne pasta
2 Tbsp pine nuts
1/2 cup ricotta
1/4 cup grated parmesan (1oz) plus more for serving

::DIRECTIONS::
1. Heat oven to 400 degrees. In a large bowl, combine the tomatoes, herbs, lemon juice, oil 1/2 tsp salt, & 1/4 tsp pepper. Let stand, tossing occasionally.
2. Meanwhile , cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and return it to the pot.
3. spread the pine nuts on a rimed baking sheet and toast in oven, tossing occasionally until golden brown, 5-6 min.
4. Toss the pasta with the ricotta, parmesan, and enough of the reserved water to create a creamy sauce. Top with the tomato mixture and pine nuts. Serve with paremesan if desired.

**Vegetarian**