Penne with Roasted Tomatoes
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.
2/3 package (300 g) whole grain penne
4 cups (1 L) cherry tomatoes
3 Tbsp (45 mL) chopped fresh oregano
2 garlic cloves, chopped
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
2 cups (500 mL) cooked or canned chickpeas, rinsed and drained
3 cups (750 mL) tender greens, such as baby spinach or baby kale
1/3 cup (80 mL) torn fresh basil
1/3 cup (80 mL) unsalted almonds, roughly chopped
1/3 cup (80 mL) black or niçoise olives, chopped
1 tsp (5 mL) grated lemon zest
1/4 tsp (1 mL) red chili flakes
Parmesan cheese, grated
Freshly 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
Penne with Roasted Tomatoes
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
