|1 pkg (375 g)||Catelli Smart® Spaghettini|
|3 cups (750 mL)||cherry or grape tomatoes, halved|
|1/4 cup (50 mL)||balsamic vinegar|
|2 tbsp (30 mL)||olive oil|
|2||minced garlic cloves|
|1 tsp (5 mL)||salt and pepper|
|1 bag (180 g / 1 L)||baby spinach leaves, about 4 cups|
|1/2 cup (125 mL)||shredded Asiago cheese (approx.)|
|1/4 cup (50 mL)||chopped fresh basil or parsley|
|Toasted pine nuts (optional)|
Preheat the oven to 400°F (200°C). Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined, baking sheet.
Roast the tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
Meanwhile, prepare the pasta according to package directions.
|4||Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with toasted pine nuts (if using). Serve with additional cheese on the side.|
Try something new tonight! Our delicious recipe for a Roasted Cherry Tomato, Spinach, and Asiago Pasta is sure to become a dinner time favourite.
While perfect on its own, this pasta can also be stretched to feed a crowd by topping with roasted chicken, sausages or baked fish when company drops in unexpectedly.
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