Tuesday, May 17, 2011

Roasted Tomato and Spinach Pasta

I made this up for dinner tonight and we all loved it!  It is really easy and fast too which makes it even better.

1 1/2 pints cherry or grape tomatoes
2 large handfulls of fresh spinach
l medium-large onion chopped
about 6 mushrooms chopped, I used a combo of white and cremini
5 cloves garlic minced smalll
1/4 cup feta cheese
1/4 cup shredded parmesan cheese
1/2 tsp rosemary
1/2 tsp thyme
2-3 splashes balsamic vinegar
salt and pepper to taste
1 box wheat rotini pasta

So first you just dump the tomatoes onto a jelly roll pan and drizzle with olive oil and salt and pepper.  Heat the oven to 400 and roast for about 20 minutes while you are doing everything else.

Boil the water.

Add 2 Tbsp olive oil to a sautee pan and add chopped onions.  Stir occasionally for about 2-3 minutes.  Add mushrooms and garlic and continue cooking till slightly browned.  Stir in the rosemary and thyme and salt and pepper.

Cook the pasta.

Add the spinach and stir until wilted.  At this point pull the tomatoes out of the oven and pour all the juices, tomatoes, and oil into the sautee pan(the tomatoes skins should have burst and become slightly browned by this point, if not, wait a little longer).  Stir all to combine.  The tomatoes will pretty much fall apart.  Turn stove to low and let combine while pasta finishes cooking.

Drain pasta and add to the sautee pan.  Stir to coat and then add salt and pepper to taste and the two kinds of cheese.  Right before serving pour 2-3 quick glugs of balsamic vinegar across the top and stir to combine.  Enjoy!