Roasted Tomato, Basil & Spinach Pasta

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I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings. This is about as fresh, comforting, and bright as pasta dishes get.

• 4-5 cups cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon sea salt
• 2 cups baby spinach
• 1 package thin whole wheat or gluten-free spaghetti
• ½ cup fresh basil, chopped
• ¼ cup pine nuts, toasted
• 1 tablespoon lemon juice (optional)
• pinch cayenne pepper (optional)

• Preheat oven to 400°F.
• Roast the tomatoes: Toss the tomatoes with the vinegar, olive oil, garlic and salt. Spread the tomatoes on a foil-lined baking sheet and roast until shriveled and lightly browned—about 20-30 minutes. Scrape the tomatoes and juices into a large bowl. Add the spinach to the bowl.
• Meanwhile, prepare the pasta according to the package directions. Toss the pasta with the spinach, roasted tomatoes, and basil, then sprinkle with toasted pine nuts.

Ready in about 30 minutes
Makes 4 servings

Originally found here

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