Pasta with Roasted Tomatoes, Garlic, & Basil
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 370.5
- Total Fat: 13.6 g
- Cholesterol: 4.9 mg
- Sodium: 423.6 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 4.1 g
- Protein: 11.4 g
View full nutritional breakdown of Pasta with Roasted Tomatoes, Garlic, & Basil calories by ingredient
Introduction
This is from "The Food You Crave" by Ellie Krieger.This is adapted a little due to my husbands tastes compared to how it is written in the book. This is from "The Food You Crave" by Ellie Krieger.
This is adapted a little due to my husbands tastes compared to how it is written in the book.
Number of Servings: 4
Ingredients
-
8 oz pasta (penne or rigatoni)
5 medium tomatoes (about 2 lbs)
6 large cloves of garlic, papery outermost skin removed, but left unpeeled
3 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
2 tbs lemon juice
.66 ounces of fresh basil leaves, cut into ribbons
1/4 cup freshly grated parmesan cheese
Directions
Preheat oven to 450 degrees.
Cut the tomatoes into 8 wedges each and squeeze gently to remove the seeds. Discard the seeds.
Place the tomatoe wedges and garlic into a 9 x 13 baking pan.
Toss with 2 tbs of olive oil, and sprinkle with 1/4 tsp of salt and 1/4 tsp of black pepper.
Roast, uncovered, until the tomatoes lose their shape and become slightly charred, 35 to 45 minutes.
Cook the pasta according to package directions.
Drain the pasta.
Return the drained pasta to the pasta pot.
When the tomatoes are done, carefully pick out the garlic cloves.
Squeeze the garlic out of the skin into a small bowl, and mash with a fork.
Add the lemon juice, 1 tbs of olive oil, 1/4 tsp salt, and 1/4 tsp of black pepper and stir to combine.
Transfer the roasted tomatoes to the pasta pot., add the garlic mixture and the ribbons of fresh basil.
Toss to comine.
Serve topped with the parmesan cheese.
Makes 4 hearty servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SLCOLMAN.
Cut the tomatoes into 8 wedges each and squeeze gently to remove the seeds. Discard the seeds.
Place the tomatoe wedges and garlic into a 9 x 13 baking pan.
Toss with 2 tbs of olive oil, and sprinkle with 1/4 tsp of salt and 1/4 tsp of black pepper.
Roast, uncovered, until the tomatoes lose their shape and become slightly charred, 35 to 45 minutes.
Cook the pasta according to package directions.
Drain the pasta.
Return the drained pasta to the pasta pot.
When the tomatoes are done, carefully pick out the garlic cloves.
Squeeze the garlic out of the skin into a small bowl, and mash with a fork.
Add the lemon juice, 1 tbs of olive oil, 1/4 tsp salt, and 1/4 tsp of black pepper and stir to combine.
Transfer the roasted tomatoes to the pasta pot., add the garlic mixture and the ribbons of fresh basil.
Toss to comine.
Serve topped with the parmesan cheese.
Makes 4 hearty servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SLCOLMAN.