Pasta with Roasted Tomatoes, Green Beans and Capers
- Number of Servings: 4
Ingredients
olive oil cooking spray1 medium sweet onion, chopped2 cloves garlic, minced1 large can Italian whole plum tomatoes, with juice (I use fresh tomatoes instead of canned)2-3 tablespoons balsamic vinegar1 tablespoon capers, drained, rinsed2 cups cut green beans, cooked to tender-crisp1 teaspoon Italian Herb seasoning (or dried basil)1/4 teaspoon dried oreganosea salt, to tastefreshly ground black pepper8 ounces quinoa penne or spiral rotini pastaVegan parmesan (optional)
Preheat oven to 375 degrees.
1. Heat a spray of olive oil in a large skillet over medium heat; add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for 2 more minutes. Remove from heat, stir in the capers, cooked green beans, Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow baking dish and roast for 20 to 25 minutes. If tomato juices begin to splatter, cover the baking dish loosely with aluminum foil.
2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the brown rice pasta until it is al dente. Drain and briefly rinse.
3. Place the drained pasta in a warmed serving bowl and toss with the roasted tomato and green bean mixture. (If the tomatoes are still whole and you prefer them in smaller pieces, break them apart a bit.)
Serve with a generous green salad on the side, and some vegan "Parmesan", if desired. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
1. Heat a spray of olive oil in a large skillet over medium heat; add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for 2 more minutes. Remove from heat, stir in the capers, cooked green beans, Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow baking dish and roast for 20 to 25 minutes. If tomato juices begin to splatter, cover the baking dish loosely with aluminum foil.
2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the brown rice pasta until it is al dente. Drain and briefly rinse.
3. Place the drained pasta in a warmed serving bowl and toss with the roasted tomato and green bean mixture. (If the tomatoes are still whole and you prefer them in smaller pieces, break them apart a bit.)
Serve with a generous green salad on the side, and some vegan "Parmesan", if desired. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Nutritional Info Amount Per Serving
- Calories: 228.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 78.7 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 6.0 g
- Protein: 6.2 g
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