Roasted Cherry Tomato, Spinach and Asiago Pasta |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Great for lunch and light dinner. From Healthy Living. Ingredients:
3 cups cherry tomatoes or 3 cups grape tomatoes, halved |
1/4 cup balsamic vinegar |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon pepper |
4 cups baby spinach leaves |
16 ounces gluten-free pasta, thin spaghetti |
1/2 cup asiago cheese, shredded |
1/2 cup fresh basil or 1/2 cup fresh parsley, chopped |
1/2 cup pine nuts, toasted (optional) |
Directions:
1. Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
2. Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
3. Meanwhile, prepare the pasta.
4. Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.
|
|