I can’t take the credit for this idea. I got a wonderful email from Mary that said…
Roni, I love your recipes! I wanted to tell you about my roasted cherry tomato adventure! I made the roasted tomatoes as per your instructions. I roasted them a bit longer so they all popped and then, upon removing them from the oven, I stirred them so the oil and juice and herbs mixed. Then I tossed them, along with every bit of juice I could scrape from the roasting dish, with some penne pasta, sauteed mushrooms and steamed zucchini. IT WAS DELICIOUS! A meal itself, it’s wonderful hot or at room temp!
So I took her advice and made something similar for lunch today.
- 1 tbsp olive oil
- 1/3 pint cherry tomatoes
- 1 cup baby spinach
- 2oz (56g) Whole Wheat Angel Hair
Roast the tomatoes as per the original Simply Roasted Cherry Tomatoes recipe. This time using just a bit of the olive oil (out of the tbsp you will need for the whole recipe)
Now you can roast like Mary recommends but I was too hungry to wait so I just did the normal 20 minutes.
While the tomatoes are roasting prepare the pasta according to the package.
Once the pasta is done remove from heat. Drain. In the same pot add the remaining olive oil, baby spinach and cooked pasta. Toss. Add the roasted cherry tomatoes scraping everything from the pan and toss again.
Serve! SO YUMMY!
Note: If you take Mary’s advice and wait for the cherry to pop you will not have to use as much olive oil reducing the fat and calories of the dish. Add just enough for the pasta not to be dry. I used the full tablespoon.
Thanks so much Mary!!
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