Roasted Cherry Tomato, Spinach and Asiago Pasta Recipe #298491
Great for lunch and light dinner. From Healthy Living.
by LovinGFKids
40 min | 10 min prep
SERVES 6 , 2 cups
- 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)
- 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.
- 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.
- Meanwhile, prepare the pasta.
- Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.
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5 stars