Rigatoni With Roasted Vegetables and Spinach |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in Martha Stewart's Everyday Food. It was yummy, easy and a light meal. Arugula may be substituted instead of spinach. Ingredients:
2 pints grape tomatoes |
4 unpeeled garlic cloves |
3 shallots, peeled and cut into eighths |
2 tablespoons thyme leaves |
2 tablespoons olive oil |
salt and pepper |
8 ounces uncooked rigatoni pasta |
1/3 cup pitted olive, coarsely chopped |
3 cups triple washed spinach |
parmesan cheese, to grate as garnish |
Directions:
1. Preheat oven to 450 degrees.
2. On a 4 sided baking sheet, place grape tomatoes, unpeeled garlic, and shallots. Toss with thyme, oil, salt and pepper.
3. Roast in oven until the tomatoes pop open , the shallots have started to carmelize, and the garlic is soft. (about 20 to 25) minutes.
4. While veggies are roasting, boil a large pot of salted water and cook pasta as directed on package. ***Reserve 1/4 cup of pasta water.
5. Pour off rest of pasta water and return the pasta to the pot.
6. Remove the peeling from the garlic and mash it with a knife. Add garlic to post with pasta.
7. Add other roasted veggies, the olives, and the pasta water to the pot with the pasta and garlic.
8. Cook over med to high heat until the liquid thickens, approx 3 minutes. Remove from heat and toss in the spinach.
9. Serve with parmasean cheese grated as garnish.
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