Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Roasted Vegetables and Arugula 4.0 (19) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce. 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 ⅓ cup pitted olives, such as Nicoise, coarsely chopped 3 cups baby arugula or spinach Directions 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. 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. 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. Rate it Print