Pasta with Roasted Vegetables and Arugula
What could be more appropriate for this season than a pasta dish that uses ingredients that are fresh and readily available? This is another quick dish to serve on a busy weekday evening. And the ingredients are simple enough to find, I might even send the hubby to the store while I’m at work today and whip this up later!
INGREDIENTS:
2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 TBS fresh thyme leaves
2 TBS EV olive oil
coarse salt and ground pepper
8 oz rigatoni pasta
1/3 cup pitted olives such as Niçoise, coarsely chopped
3 cups baby arugula or spinach
DIRECTIONS:
Preheat oven to 450º. Place tomatoes, garlic, shallots and thyme on rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned and garlic is soft, 20-25 minutes.
Meanwhile cook pasta in boiling salted water till al dente. Reserve 1/4-1/2 cup pasta water. Drain pasta and return to pot.
Peel roasted garlic and mash flat with knife. Add to pasta pot along with vegetables, olives and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss in arugula
Recipe from Martha Stewart EveryDay Food
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