alive logo

Penne with Roasted Tomatoes


    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




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.