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) |
1 | 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. |
2 | 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. |
3 | 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.
Tip | 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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