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Penne with Roasted Tomatoes

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    When tomatoes are at their summer flavour peak, why open a jar of tomato sauce for pasta night? Roasting tomatoes only serves to heighten their natural sweetness. For visual appeal, try using multicoloured cherry tomatoes. Stirring the greens with the warm tomatoes and pasta will slightly wilt them, helping to make this highly textured dish even more delightful.

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    2/3 package (300 g) whole grain penne4 cups (1 L) cherry tomatoes3 Tbsp (45 mL) chopped fresh oregano2 garlic cloves, chopped2 Tbsp (30 mL) extra-virgin olive oil1/4 tsp (1 mL) salt 2 cups (500 mL) cooked or canned chickpeas, rinsed and drained3 cups (750 mL) tender greens, such as baby spinach or baby kale1/3 cup (80 mL) torn fresh basil1/3 cup (80 mL) unsalted almonds, roughly chopped1/3 cup (80 mL) black or niçoise olives, chopped1 tsp (5 mL) grated lemon zest1/4 tsp (1 mL) red chili flakes Parmesan cheese, gratedFreshly ground black pepper

    Prepare penne according to package directions. Preheat oven to 400 F (200 C).

    In large bowl, toss together tomatoes, oregano, garlic, olive oil, and salt. Place on baking sheet and cook until softened and beginning to shrivel, about 12 minutes.

    Place cooked penne and roasted tomatoes in large bowl and toss with chickpeas, greens, basil, almonds, olives, lemon zest, and chili flakes. Divide among serving plates and garnish with Parmesan cheese and black pepper.

    Serves 5.

    Each serving contains: 459 calories; 19 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 70 g total carbohydrates (9 g sugars, 14 g fibre); 229 mg sodium

    source: "You Say Tomato", alive #370, August 2013

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    Penne with Roasted Tomatoes

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