Pasta with Roasted Vegetables and Arugula

Prep Time:
10 mins
Total Time:
30 mins

For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.


  • 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

  • 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 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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