20-Minute Roasted Tomato Pasta.
Okay, so maybe I led you on.
This pasta doesn’t have that many veggies.
It still has too many for me though.
But how can I resist when it is so simple and quick? Preheating my oven is what took the longest!
It’s easy, it’s versatile, and you can make it your own. Add chicken or steak or shrimp or even… more vegetables. But I might cry a little.
It actually took me less than 20 minutes to make. A perfect lunch or dinner when you’re in a pinch! Make it.
20-Minute Roasted Tomato Pasta
2 pints grape tomatoes
1 cup mushrooms, chopped
1/2 sweet onion, chopped
1 clove garlic, minced
1 6-ounce bag of spinach
4 tablespoons olive oil
1 pound whole wheat pasta
1/3 cup asiago cheese
Preheat oven to 450.
Lay tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil and make sure each tomato gets oiled. Sprinkle with salt and pepper and roast for 20 minutes until tomatoes begin to burst.
After the tomatoes go into the oven, heat a skillet over medium heat and add remaining olive oil. Add onions and mushrooms and saute until soft, about 5-6 minutes. Bring you water for the pasta to a boil and cook pasta according to directions.
Add garlic and spinach to the skillet, sauteing until garlic is wilted. Once tomatoes are done, add to veggie mixture. Drain cooked pasta and add it after the tomatoes. Sprinkle with asiago cheese and stir – the tomatoes and olive oil should create their own “sauce.” You can also drizzle with more olive lil and add chicken or shrimp.
Coming up next: Super Bowl recipes that will cause you to spend 600 hours on the treadmill. Fun!