I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings.  This is about as fresh, comforting, and bright as pasta dishes get.

Ingredients

  • 4-5 cups cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt
  • 2 cups baby spinach
  • 1 package thin whole wheat or gluten-free spaghetti
  • ½ cup fresh basil, chopped
  • ¼ cup pine nuts, toasted
  • 1 tablespoon lemon juice (optional)
  • pinch cayenne pepper (optional)

Instructions

  • Preheat oven to 400°F.
  • Roast the tomatoes: Toss the tomatoes with the vinegar, olive oil, garlic and salt. Spread the tomatoes on a foil-lined baking sheet and roast until shriveled and lightly browned—about 20-30 minutes. Scrape the tomatoes and juices into a large bowl. Add the spinach to the bowl.
  • Meanwhile, prepare the pasta according to the package directions. Toss the pasta with the spinach, roasted tomatoes, and basil, then sprinkle with toasted pine nuts.

Ready in about 30 minutes
Makes 4 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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