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!!
| Servings | Amt per Serving | ||
|---|---|---|---|
| 1 | entire recipe | ||
| Calories | Fat | Fiber | WWPs |
| 370 | 15g | 8g | 8 |
| Sugar | Sat Fat | Carbs | Protein |
| 4g | 3g | 50g | 10g |
Roni,
Great idea!!! I make something similar to this using spaghetti squash, tomatoes, spinach, olive oil, olives, and a little bit of feta. It’s very tasty and filling, and I think the spaghetti squash is a nice alternative to pasta, if you don’t mind the texture difference.
Laura
Mmmm this sounds so good! It’s kinda funny because when I made my roasted cherry tomatoes yesterday, they popped anyway because I roasted them for like 4 minutes before I realized that I forgot the parmesan, so I took them out and added the parm really quick and then popped them back in, but I reset the timer, so they got 4 extra minutes. And while I was eating them, I noticed that the oil and the tomato juice were all mixed up, and I thought to myself it would be good on pasta! Maybe I can be creative too! Now I’m definitely going to have to take myself up on that idea!
Looks so good!!! I make something similar with whole wheat pasta and eggplant or zucchini! One of my favs!!!!
Oh my does that look yummy! I will have to try it out sometime. Multi Grain spaghetti is my favorite and we have it every Thursday night BUT I’ll make this for lunch one day. Thanks for sharing.
Do you suppose that you could substitute the spinach with arugula? Or would that be too overpowering?
Funny you should ask.. I was actually thinking Arugula would be awesome in this! I just didn’t have any. If you try it let us know!
I make this all the time as well. Definitely add the feta and also a few roasted pine nuts. YUM!
Bought the stuff to make this sometime this week… SO EXCITED!!
PS Wow a lot of people named Laura like this one!
Sooooo good…literally just finished it for lunch!!! I added a few black olives (i’m obsessed) and some crushed red pepper for a kick!! Love your ideas….Keep ‘em coming!!!
I made this the other day as a side to the naked chicken parm idea ( just made the portion smaller). I LOVED it!
Okay, I made this with penne instead of angel hair
but tossed in fresh basil too.
SOOOOO good!!!
This was posted ages ago, but I just found it on a search for roasted cherry tomatoes. So happy to see Roni had a recipe as I read this blog all the time anyway!
IT WAS DELICIOUS! I had no idea roasting tomatoes brought out so much flavor. YUM! Thanks, Roni!