I love roasted tomatoes. I made them by accident a couple of weeks ago, on top of chicken breast, and ever since, I’ve been dreaming about their delicious flavor. Similar to sun dried tomatoes, but even better!
So, I the other night, I roasted a batch, added some pasta with wilted spinach and we had a delicious dinner!
Ingredients for Roasted Tomatoes & Spinach Over Pasta
- 4 or more Plum Tomatoes
- 2 Tbsp Olive Oil
- 5 oz whole grain pasta (we ate Barilla Plus elbows)
- 3 cups of baby spinach
- 1/2 oz Parmesan Reggiano Cheese – or any other hard cheese (grated or thinly sliced – I like using a veggie peeler)
Salt & Pepper to season
Instructions
- Slice the plum tomatoes (5 or 6 slices each tomato) – you can seed them if that’s how you like ‘em, but I don’t mind the seeds. Transfer to baking dish.
- Drizzle the olive oil over the tomatoes
- Bake at 250° for about an hour or until tomatoes are gloriously shriveled. You really can’t mess it up, unless of course you over-cook & burn them! ;) Even if they aren’t roasted long, their flavor still deepens.
- While tomatoes are roasting, boil and drain the pasta.
- Transfer drained pasta back to the pot, and add the spinach to wilt for a couple of minutes, then spoon the tomatoes and olive oil from the baking dish into the pot.
- Stir to combine all ingredients.
- Season with salt & pepper and spoon into 2 individual bowls
- Top with Parmesan Reggiano cheese and enjoy!
Notes
- Serves 2 – about 450 calories each
- Instead of thinner slices, you can also roast halved tomatoes; it will take a longer amount of roasting time. You can also lower the oven temp to 225° if you want it to be really low and slow!
- It’s also a good time to throw in a couple of whole unpeeled cloves and roast them along with the tomatoes. Then un-peel and enjoy yummy roasted garlic.
