Pasta with Roasted Vegetables & Arugula

This is a great dish as we ring in the new year and are trying to eat a little bit healthier. With lots of vegetables (all prepared from fresh) and just 350 calories per serving, this is a great meatless main dish. I made this for myself last night and look forward to leftovers later on this week!

PASTA WITH ROASTED VEGETABLES & ARUGULA

Recipe Notes

My oven didn't take nearly as long to roast the vegetables as the recipe called for - be sure to watch your veggies in the last 10 minutes of cooking.

Nutritional Information (per serving - serves 4)

350 calories - 9.5 g. fat - 10.7 g. protein - 5.2 g. fiber

Ingredients

• 2 pints grape or cherry tomatoes
• 4 garlic cloves, peeled
• 3 shallots, cut into eighths
• 2 tbsp. fresh or dried thyme leaves
• 2 tbsp. olive oil
• 8 oz. rigatoni pasta (1/2 lb. or about 1/2 a typical box)
• 1/3 c. pitted olives, coarsely chopped
• 3 c. baby arugula or spinach

Instructions

1. Preheat oven to 450 degrees.

2. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet lined with foil. Toss with oil and season with salt and pepper.

3. Roast until tomatoes burst, shallots are browned, and garlic is soft (approximately 20-25 minutes, or less if you have a hot oven like mine).

4. Meanwhile, in a large pot of boiling salted water, cook rigatoni according to package directions. Reserve 1/4 c. pasta water. Drain pasta and return to pot.

5. Mash roasted garlic with the flat side of a chef's knife. Add garlic and roasted vegetables to the pasta pot, along with olives and pasta water.

6. Cook over medium-high heat until sauce begins to thicken, approximately 3 minutes.

7. Let cool slightly and then toss with arugula until wilted.