Spinach pasta with roasted tomato



  • 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.


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. 


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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