Pasta with Roasted Vegetables and Arugula

Name: Pasta with Roasted Vegetables and Arugula
Prep time: 10 min
Total time: 30 min
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

19 Ratings
5 Reviews

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

Everyday Food, January/February 2010

Gallery

Recipe Summary

prep:

10 mins

total:

30 mins

Servings:

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

Step 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.

Advertisement
Step 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.
Step 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.

Reviews (5)

19 Ratings

5 star values: 8
4 star values: 7
3 star values: 1
2 star values: 2
1 star values: 1

Anonymous

08/13/2011

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. :)

Anonymous

01/17/2011

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!

Anonymous

01/14/2011

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.

Anonymous

01/13/2011

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

Anonymous

08/10/2010

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!!!

Back to Pasta with Roasted Vegetables and Arugula

All Reviews for Pasta with Roasted Vegetables and Arugula

- of Reviews

35 One-Pan Meals Just Right for Dinner Tonight

Backyard Plants That Add Privacy to Your Yard

The Ultimate Guide to Household Cleaning: What You Should Be Cleaning When

Pasta with Roasted Vegetables and Arugula

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (5)

All Reviews for Pasta with Roasted Vegetables and Arugula

Account

More

Pasta with Roasted Vegetables and Arugula

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (5)

All Reviews for Pasta with Roasted Vegetables and Arugula