Recently, I’ve heard a lot of talk about roasted or grilled tomatoes. Now, this may not be a new concept but it definitely is to me. Up until last year, I had a terrible fear of tomatoes. I wouldn’t touch a raw tomato. They disgusted me. Long story short, I eat them a LOT now and decided to take my Saturday night home alone as the perfect opportunity to try them out.
Roasted Tomato & Spinach Pasta
Recipe by: It’s Good to be the Cook
1 Serving (check your bag) Yolk-Free Egg Noodles (i used a handful)
1 Handful Cherry Tomatoes
1/2 Onion, sliced into very thin rings
1 cup Frozen Spinach
1/2 teaspoon Minced Garlic
1 teaspoon – 1 1/2 teaspoon Olive Oil
1/2 teaspoon Black Pepper
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon Sea Salt
1 Tablespoon Parmesan Cheese, grated
1. Cover a baking sheet with foil and preheat the oven to 400. Spread out the onion rings and tomatoes onto the baking sheet. Spray with oil or Pam Spray. Sprinkle salt and pepper. Roast in the oven for 10-15 minutes, checking after 10.
2. Meanwhile, cook the pasta according to directions on the bag. If you use the same kind I did, it does not take very long. Drain, reserving about 1/2 cup of the pasta water. Set aside.
3. Heat the spinach in the same pot you cooked the pasta. Add the pasta back in with all seasonings, 1 teaspoon of Olive Oil (or more if you’d like… I don’t like it to be too greasy), the lemon juice, garlic and Parmesan cheese. Add the tomatoes and onions once they are done cooking. Stir to combine and heat thoroughly.
Although this recipe isn’t anything TOO outrageous, roasting the tomatoes and onions was a really easy way to spice up a really simple pasta dish. I actually had a piece of frozen salmon waiting for me too… so I stuck that on my grill pan with some salt, pepper and a squeeze of lemon juice. I didn’t do too bad for a night of doing nothing all by myself!