Slow Roasted Cherry Tomato & Greens Pasta
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 275.7
- Total Fat: 28.6 g
- Cholesterol: 0.0 mg
- Sodium: 15.3 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.9 g
- Protein: 1.4 g
View full nutritional breakdown of Slow Roasted Cherry Tomato & Greens Pasta calories by ingredient
Introduction
A mixture of a few of my favorite recipes, vegan friendly! This recipe showcases an intense flavor combination of roasted cherry tomato and garlic. A mixture of a few of my favorite recipes, vegan friendly! This recipe showcases an intense flavor combination of roasted cherry tomato and garlic.Number of Servings: 1
Ingredients
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10-15 large cherry tomatoes
2 tsp dried oregano
2 tbs extra virgin olive oil
1 tbs Parma vegan parmesan (made from walnuts and nutritional yeast) *optional
2-6 cloves garlic (to taste), crushed into a paste or fine mince
1 clove garlic, large mince
1 cup cooked and drained whole wheat pasta
1 small bunch mustard greens, collard greens, or swiss chard (or any dark greens)
1 tsp sea salt
Directions
Preheat oven to 275. Prepare cherry tomatoes by slicing them into halves, and scooping out seeds with a small spoon. Put these onto parchment paper on a baking sheet. Mix olive oil, oregano, vegan parma, and garlic paste together and drizzle onto tomato halves. Sprinkle a little salt on each, and put into oven. Depending on the size of your tomatoes, they will take 20-45 minutes. They are done when they shrivel and crisp, watch them carefully. When they are done, you can keep them whole, for intense garlic and tomato flavor, or roughly chop them into a chunky sauce.
Wash and dry your greens well, seperate out any tough stems and chop into 1x2" strips. On medium high heat, heat a little olive oil and the rest of the garlic, then add in the greens. Saute until wilted and a little crisp, 5-10 minutes.
Top cooked pasta with tomatoes and greens. Toss, and top with a little more Parma.
Number of Servings: 1
Recipe submitted by SparkPeople user KYLISSA.
Wash and dry your greens well, seperate out any tough stems and chop into 1x2" strips. On medium high heat, heat a little olive oil and the rest of the garlic, then add in the greens. Saute until wilted and a little crisp, 5-10 minutes.
Top cooked pasta with tomatoes and greens. Toss, and top with a little more Parma.
Number of Servings: 1
Recipe submitted by SparkPeople user KYLISSA.
