​Roasted Tomato, Spinach and Basil Pasta

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.


Yields6 ServingsPrep Time5 minsCook Time25 minsDifficultyBeginner

Ingredients

 5 cups cherry tomatoes, halved
 2 tbsp sun-dried tomatoes, chopped
 1 tbsp extra virgin olive oil
 6 cloves garlic, minced
 1 tsp salt
 2 cups baby spinach, coarsely chopped
 8 oz (½ package) thin whole-wheat spaghetti
 ½ cup fresh basil, chopped
 ¼ cup pine nuts, toasted (optional)
 1 tbsp lemon juice (optional)
 1 pinch cayenne pepper (optional)

Instructions

1

Preheat oven to 400°F.

2

Toss the tomatoes with olive oil, garlic and salt. Spread the coated tomatoes on a foil-lined roasting sheet and roast until the tomatoes are shriveled and lightly browned, approximately 20-30 minutes. Once they have finished roasting, scrape the tomatoes and juices into a large bowl. Add the spinach and sundried tomatoes to the bowl.

3

While the tomatoes are roasting, prepare the pasta according to the package directions. When the pasta is ready, drain it and toss with the spinach, roasted tomatoes, basil, and if so desired, lemon juice and cayenne pepper. To finish, sprinkle with toasted pine nuts and serve.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 270
% Daily Value *
Total Fat 6g10%
Saturated Fat 0.6g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 623mg26%
Total Carbohydrate 54g18%
Dietary Fiber 8g32%
Sugars 0.3g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 cups cherry tomatoes, halved
 2 tbsp sun-dried tomatoes, chopped
 1 tbsp extra virgin olive oil
 6 cloves garlic, minced
 1 tsp salt
 2 cups baby spinach, coarsely chopped
 8 oz (½ package) thin whole-wheat spaghetti
 ½ cup fresh basil, chopped
 ¼ cup pine nuts, toasted (optional)
 1 tbsp lemon juice (optional)
 1 pinch cayenne pepper (optional)

Directions

1

Preheat oven to 400°F.

2

Toss the tomatoes with olive oil, garlic and salt. Spread the coated tomatoes on a foil-lined roasting sheet and roast until the tomatoes are shriveled and lightly browned, approximately 20-30 minutes. Once they have finished roasting, scrape the tomatoes and juices into a large bowl. Add the spinach and sundried tomatoes to the bowl.

3

While the tomatoes are roasting, prepare the pasta according to the package directions. When the pasta is ready, drain it and toss with the spinach, roasted tomatoes, basil, and if so desired, lemon juice and cayenne pepper. To finish, sprinkle with toasted pine nuts and serve.

​Roasted Tomato, Spinach and Basil Pasta
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