Under 30 Minutes

Pasta with Roasted Vegetables and Arugula

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Roasted Vegetables and Arugula

Source: Everyday Food, January 2010

Ingredients

  • 2 pints grape tomatoes
  • 4 garlic cloves, unpeeled
  • 3 shallots, cut into eighths
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 ounces rigatoni pasta
  • 1/3 cup pitted olives, such as Nicoise, coarsely chopped
  • 3 cups baby arugula or spinach

Directions

  1. Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

  3. Peel roasted garlic and mash with the flat side of a chef's 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 with arugula.

Cook's Notes

You can refrigerate the pasta for up to 1 day (without the arugula). Serve at room temperature or reheat; add the arugula just before serving.

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