Friday, April 11, 2014

gluten-free, vegan roasted tomatoes with spinach pasta

I am a fan of fresh, bright flavors when the spring comes. In winter, I'm all about soups and stews, but just like my sweaters, I need to put them away now.

This pasta has delicious, straight-forward flavors, and it tastes amazing. I know it's simple, but sometimes you don't need a lot of flash for something to be really special. 

You can also use fresh herbs, but I think the dried herbs soften up nicely with the juices from the tomatoes and make a special "sauce." Keep the seeds in the tomatoes, because they contribute to a more tomato-y flavor.
Pasta with Herb Roasted Tomatoes and Spinach
Serves 2
  • Pasta cooked according to package directions (I used rice noodles, but your favorite pasta will work well.)
  • 3 tablespoons olive oil, divided
  • 3 tomatoes
  • 1/4 – 1/2 teaspoon dried thyme or to taste (1 to 2 teaspoons if using fresh)
  • 1/4 – 1/2 teaspoon dried oregano or to taste (1 to 2 teaspoons if using fresh)
  • sprinkling of sea salt
  • fresh-ground pepper to taste
  • Approximately 4 cups of spinach washed and stems removed
1. Preheat oven to 425.
2. Cut tomatoes in quarters and then cut each quarter in half.
3. Toss tomatoes in half the olive oil.
4. Spread on a baking sheet and sprinkle herbs over the tomatoes.
5. Bake for 20 minutes.
6. In a small skillet, heat remaining olive oil.  Saute spinach until wilted, stirring constantly.
7. To serve, top prepared noodles with half the spinach and the tomatoes.  Mix it together so the juice from the tomatoes coats the pasta.

Happy Cooking!

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