Roasted Cherry Tomato And Ricotta Pasta Salad

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1 pint cherry tomatoes, halved (about 2 cups)

2 tablespoons olive oil, plus more for drizzling

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more to taste

10 sprigs fresh thyme

1 pound pasta (such as rigatoni or penne), cooked according to the package directions

1 1/2 cups fresh ricotta

Zest of 1 lemon

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