Pasta with Roasted Vegetables and Arugula

Pasta with Roasted Vegetables and Arugula
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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
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Introduction

Zesty and tasty Zesty and tasty
Number of Servings: 4

Ingredients

    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.

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