Recipe – Roasted Tomatoes & Spinach Over Pasta

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!

roasted tomatoes & spinach over pasta topped with parmesan reggiano cheese

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

  1. 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.
  2. Drizzle the olive oil over the tomatoes
    tomatoes ready to be roasted in oven
  3. 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.
    tomatoes roasted in oven
  4. While tomatoes are roasting, boil and drain the pasta.
  5. 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.
    wilted spinach in pot
  6. Stir to combine all ingredients.
  7. Season with salt & pepper and spoon into 2 individual bowls
    yummy pasta with roasted tomatoes & spinach
  8. Top with Parmesan Reggiano cheese and enjoy!
    topped with parmesan reggiano cheese

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.

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