Cherry Tomato Pasta Primavera With Roasted Vegetables
Recipe: #23496
April 15, 2016
Categories: Side Dishes, Spaghettini, Sunday Dinner, Oven Roast, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I love cherry tomatoes especially the home-grown and I love quick & easy recipes, such as this one!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (375 g)
- Calories 653.4
- Total Fat - 21.6 g
- Saturated Fat - 8.9 g
- Cholesterol - 60.1 mg
- Sodium - 450.1 mg
- Total Carbohydrate - 90.6 g
- Dietary Fiber - 14.7 g
- Sugars - 2.6 g
- Protein - 28.7 g
- Calcium - 295.4 mg
- Iron - 2.9 mg
- Vitamin C - 32.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
In a large pot of salted boiling water, cook pasta until al dente (watch this closely the thin spaghetti cooks very quickly and you want it al dente!) Drain, reserving 1 cup pasta water, and return to pot.
Step 3
On a large baking sheet, toss broccoli, tomatoes, mushrooms, and artichoke hearts with olive oil and season with garlic salt and pepper. Roast until tender and caramelized, stirring once, 15 to 20 minutes.
Step 4
Add vegetables to pot along with Parmesan cheese and 1/2 pasta water and, over low heat, stir vigorously to create a sauce. (Add more pasta water until you reach your desired consistency.)
Step 5
Serve garnished with more Parmesan cheese.
Tips
No special items needed.
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