A Yummy Recipe
I came across this recipe from an old issue of the Martha Steward magazine, Everyday Food. Spring is here and this recipe looked fresh and light, perfect for the new season.
The end result was amazing! Exactly what I was looking for. This recipe also turned out to be incredibly easy, I felt like I barely had to do anything.
Of course I adapted the recipe to fit my needs. I didn’t have a few of the ingredients and I made some substitutions which turned out great in the end.
Pasta With Roasted Veggies and Greens, slightly adapted from Everyday Food
- 2 pints grape tomatoes
- 4 large garlic cloves, unpeeled
- 1/2 large red onion sliced large
- 1 tsp. dried thyme
- 2 T olive oil
- 1 lb whole wheat or brown rice penne pasta
- 1/3 C pitted Kalamata olives coarsely chopped
- 2 large handfuls arugula or spinach (I used spinach)
Preheat oven to 425 degrees. Start a large pot of boiling water for the pasta. Line a rimmed baking sheet with foil or parchment paper. Combine tomatoes, garlic cloves, red onion, thyme and olive oil in a bowl. Toss or stir to coat veggies with oil. Place the mixture onto the baking sheet making sure nothing is overlapping too much. Give the mix a little shake of salt and pep. Put into preheated oven and roast until the tomatoes have leached their liquid and are looking lightly browned. The garlic cloves should feel softened. This takes about 20 minutes.
Meanwhile, as the veggies are in the oven roasting, add your pasta when the water is boiling. Cook pasta as directed on packaging. Drain the pasta when done, reserving ¼ C of the liquid. Return pasta to pot.
When the veggies are done, collect the garlic cloves. Peel them with a knife, the inside should be soft and easily part with the skin. Smash the garlic down a bit.
To the pasta pot, add the roasted veggies, garlic, olives, and reserved pasta water. Cook on medium heat for about 2-3 minutes, until everything is warmed together. Turn off the heat and stir in the greens you are using.
A bit of shaved hard cheese is a nice finishing touch.
Photo by: Oakley Original