RB Dietetics Pasta w/ Roasted Vegetables
- Number of Servings: 4
Ingredients
4 cup cherry tomatoes (or grape tomatoes)4 cloves Garlic, chopped1 cup red onions, chopped into large, bite size pieces2 Tbsp fresh thyme leaves2 Tbsp extra virgin olive oilDash of salt & pepper, each8 oz dry Ronzoni Smart Taste Rotini pasta1/4 cup black olives, chopped3 cup fresh baby spinach
1. Preheat oven to 450F. Place tomatoes, garlic, onions, and thyme on a baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, and onions and garlic are soft & browned. Approximately 20 to 25 minutes.
2. While vegetables are roasting, in a large pot of boiling water, cook pasta until al dente. Save 1/4 cup of pasta water to side, discard the rest.
3. Return the cooked pasta to the empty pot. Add roasted vegetable, olives and pasta water. Cook over medium-high heat until sauce thickens, about 3 minutes. Let cool slightly , then toss with spinach.
EXTRA - can add meat to dish is desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RBOLEMAN.
2. While vegetables are roasting, in a large pot of boiling water, cook pasta until al dente. Save 1/4 cup of pasta water to side, discard the rest.
3. Return the cooked pasta to the empty pot. Add roasted vegetable, olives and pasta water. Cook over medium-high heat until sauce thickens, about 3 minutes. Let cool slightly , then toss with spinach.
EXTRA - can add meat to dish is desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RBOLEMAN.
Nutritional Info Amount Per Serving
- Calories: 306.7
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 188.8 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 10.4 g
- Protein: 8.7 g
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