Pasta with Roasted Vegetables and Arugula
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pasta with Roasted Vegetables and Arugula calories by ingredient
Introduction
Zesty and tasty Zesty and tastyNumber of Servings: 4
Ingredients
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2 pints of small tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 tbsp fresh thyme leaves
2 tbsp extra-virgin olive oil
salt and pepper to taste
8 ounces rigatoni pasta
1/3 cup pitted olives (green)
3 cups of baby arugula or spinach
Directions
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.
