Roasted Tomato Basil Pasta
Yield: Serves 2-3
Prep Time: 10 minutes
Total Time: 25 minutes
8 oz. spaghetti
1 pint cherry tomatoes
1 tbsp. olive oil
1/8 tsp. salt
1/8 tsp pepper
4 garlic cloves minced
2 cups spinach
1 cup chiffonade basil
2-4 tbsp. water
1/2 cup pasta water
1/2 lemon juiced
Preheat oven to 400 degrees
Toss tomatoes with olive oil, salt & pepper on a sheet pan. Spread tomatoes out and place into the preheated oven.
Roast for 15-20 minutes until the tomatoes are soft and blistered.
While the tomatoes are roasting boil a large pot of water and cook pasta per the instructions on the package. Before draining your pasta reserve 1/2 cup pasta water.
Mince garlic and chiffonade (cut into thin ribbons) basil.
In a large skillet add spinach and garlic with 2 tbsp. water over medium heat until spinach wilts.
To the skillet with the wilted spinach and garlic add pasta, roasted tomatoes, basil, pasta water and fresh lemon juice and incorporate together.
*This could easily be made gluten free with lentil pasta which I have done before and it is delicious.
*I like to keep most of my recipes low oil if possible. When cooking the spinach and garlic you can simply add the water gradually as needed. If you would rather use oil this would work as well.
*Chiffonade simply means to roll the basil leaves together and cut them into thin ribbon like strips.
*A sprinkle of vegan parmesan would be a welcomed addition to this tasty dish!