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Under 30 Minutes

Pasta with Roasted Vegetables and Arugula

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

Source: Everyday Food, January 2010


  • 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


  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 Note

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.

Reviews (5)

  • rlemons92 13 Aug, 2011

    I first saw this recipe in the January-February 2010 issue of Everyday Food. I have left the olives out each time I've made it, for no particular reason other than I just never had them on-hand. I also substitute red onion for shallots. I have made it many times, and it's one of my favorite pasta dishes now for several reasons, but mainly because I don't have to add extra calories by putting a sauce on it. The roasted vegetables add all the flavor that is needed. :)

  • JulieDH 17 Jan, 2011

    I had this for dinner last night (at a friends) and it was delish! She also roasted some red peppers, along with the other veggies. YUM! This would be a great dish when you entertain, because you do much of it ahead!

  • Sheryll 14 Jan, 2011

    I will be making this tonight. Using spinach, only because I have spinach and no arugula..... love both though. And NO 'speller', the greens are not cooked, just add them at the end and toss........... YUMMMM. Oh, I have plain black olives, so I will add a bit more olive oil to mine.

  • speller 13 Jan, 2011

    I am a bit confused. Is the arugula or spinach NOT cooked?

  • suzsafran 10 Aug, 2010

    This dish is so easy and delicious. I left out the olives and it didn't feel like anything was missing. Tastes like something you would get in a restaurant. Try it, try it, try it!!!

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