Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes

Ingredients

• 2 pints cherry tomatoes (about 4 cups)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more for cooking the pasta
• Freshly ground black pepper
• 1 pound medium asparagus (about 1/2-inch thick)
• 2 cloves garlic
• 4 ounces whole-milk ricotta cheese (about 1/2 cup), plus more for serving
• 1 ounce Parmesan cheese
• 1 medium lemon
• 1/2 cup chopped fresh basil leaves, plus more for serving
• 1/2 teaspoon red pepper flakes
• 12 ounces dried bucatini or other long pasta, such as spaghetti or linguine
• 3 ounces baby arugula (about 3 packed cups)

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