Roasted tomato, Spinach and White bean pasta
This is such a simple recipe, just let the oven do all of the work. This vegetarian meal comes together in about 30 minutes and requires minimal work. This is perfect if you are following the Mediterranean diet. Use gluten free pasta to make this a gluten free meal.
Ingredients
- 3 cup Cherry tomatoes whole
- 1 medium shallot diced
- 2 clove Garlic sliced or minced.
- 2 tbsp olive oil extra virgin
- 5-6 oz White wine Sauvignon Blanc
- 14 oz White bean, drained. Cannellini or great northern
- 2 tbsp Tomato Paste
- 2 tbsp Lemon juice 1/2 lemon
- 10 oz Spinach 1/2 bag
- 10 leaves Basil
- 8 oz Pasta Farfalle
- ¼ cup Starchy pasta water
- ¼ cup Parmesan cheese optional
Instructions
- Preheat oven to 425 degrees F.
- In a large cast iron skillet or oven safe skillet add the cherry tomatoes, shallot, garlic, olive oil, wine and white beans. Stir and place in oven for 15 minutes or until the tomatoes start to break down and release their juices.
- While the tomatoes are roasting, start boiling the pasta according to package directions. Drain pasta and reserve 1/4 cup of starchy cooking liquid.
- Remove the tomato mixture from the oven and place on the stove on medium-low heat. Stir to break down the tomatoes then add the tomato paste and lemon juice. Add the spinach one handful at a time and allow the spinach to wilt before adding more.
- Add the pasta and the starchy pasta water to the pan along with the parmesan cheese (if using). Mix well and serve.
Notes
Nutritional values based on the use of gluten free pasta and parmesan cheese in this meal.
CAL 287 CARB 37g FAT 9g PROTEIN 12g FIBER 8g SUGAR 3g NACL 393mg