Spinach pasta with roasted tomato

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Ingredients:

  • Spinach spaghetti
  • Fresh organic tomato
  • 1 clove garlic
  • 2 Tbsp grated parmesan
  • Cold pressed olive oil
  • Sea salt and cracked pepper

What makes this dish is the roasted tomato. Slow roasting a tomato in the oven brings a different level of flavor to a standard pasta-with-tomatoes-dish. Tomatoes are at the end of the season now, and are very juicy. Slow roasting them retains the freshness and moisture.

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Preheat the oven to 400 F. Slice a tomato into fourths. Place on an oven safe baking dish and lay the cut side up. Place in the oven for 30-35 minutes.

Boil water, add the spinach pasta and cook al dente (for 7 minutes depending on the thickness of the pasta). Drain (but do not rinse). After draining, immediately toss into a pot lightly covered with olive oil. Cut 1 garlic clove in into small pieces and stir into the pasta.

Move the pasta to a serving dish. Top with slices of tomato, fresh grated parmesan cheese. Add sea salt and cracked pepper, and drizzle with olive oil if desired. 

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About chelseaeva

recipe developer, nutrition guru, food policy geek.
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One Response to Spinach pasta with roasted tomato

  1. Nicole Sheehe says:

    I will have to try this one! Looks delicious!!

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