Roasted Cherry Tomato, Spinach and Asiago Pasta

Ingredients

• 3 cups cherry tomatoes or 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 fresh parsley, chopped
• 1/2 cup pine nuts, toasted (optional)

Directions

1. 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. 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. 3

   Meanwhile, prepare the pasta.

4. 4

   Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.