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.
|4-5||cups||cherry tomatoes, halved|
|2||tablespoons||extra virgin olive oil|
|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)|
- 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.