Pasta with Roasted Vegetables and Arugula
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pints of small tomatoes4 garlic cloves, unpeeled3 shallots, cut into eighths2 tbsp fresh thyme leaves2 tbsp extra-virgin olive oilsalt and pepper to taste8 ounces rigatoni pasta1/3 cup pitted olives (green)3 cups of baby arugula or spinach
1) Preheat oven to 450. Place tomatoes, garlic, shallots, and thyme, on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20-25 min.
2) Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
3)Peel roasted garlic and mash with the flat side of a blade. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
Number of Servings: 4
Recipe submitted by SparkPeople user TEIELA.
2) Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
3)Peel roasted garlic and mash with the flat side of a blade. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
Number of Servings: 4
Recipe submitted by SparkPeople user TEIELA.
Nutritional Info Amount Per Serving
- Calories: 188.0
- Total Fat: 8.2 g
- Cholesterol: 18.8 mg
- Sodium: 39.1 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.8 g