Wednesday, January 13, 2010

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!


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


  • 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


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.

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