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Oven Roasted Tomato and Spinach Pasta

Course dinner, lunch
Cuisine American
Keyword Pasta, Spinach, Tomato
Servings 2 people
Author Farmers Market Society

Ingredients

  • 2 cups cherry tomatoes halved
  • 2 tbsp good quality olive oil plus more for drizzling
  • Kosher salt and black pepper to taste
  • 4 oz. dry whole-grain spaghetti
  • ½ yellow onion chopped
  • 2 minced garlic cloves
  • 2 cups fresh spinach
  • Freshly grated parmesan cheese for serving

Instructions

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Transfer the cherry tomatoes to the baking sheet. Arrange in an even layer.
  • Drizzle with half the oil and generously season with salt and black pepper.
  • Roast for 15 minutes.
  • Meanwhile, bring a medium pot of water to a boil.
  • Generously salt the water once boiling then drop in the pasta.
  • Cook for 6-7 minutes or until al dente.
  • As the pasta is cooking, add the remaining tablespoon of oil to a medium skillet and heat over medium.
  • Sauté the onion and garlic until softened and fragrant.
  • Drain the pasta and add it to the skillet with sautéed onion and garlic.
  • Add the roasted tomatoes followed by the spinach. Toss.
  • Season to taste with salt and black pepper. Toss again
  • Finish with grated parmesan, if desired and a drizzle of olive oil.
  • Plate and serve.

Notes


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