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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




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.