I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings. This is about as fresh, comforting, and bright as pasta dishes get.
4-5 cups cherry tomatoes, halved
2 tbsp. sun-dried tomatoes, chopped
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon sea salt
2 cups baby spinach
1 package thin whole wheat or gluten-free spaghetti
½ cup fresh basil, chopped
¼ cup pine nuts, toasted
1 tablespoon lemon juice (optional)
pinch cayenne pepper (optional)
1. Preheat oven to 400°F.
2. Roast the tomatoes: Toss the tomatoes with the olive oil, garlic and salt. Spread the tomatoes on a foil-lined baking sheet and roast until shriveled and lightly browned—about 20-30 minutes. Scrape the tomatoes and juices into a large bowl. Add the spinach to the bowl.
3. Meanwhile, prepare the pasta according to the package directions. Toss the pasta with the spinach, roasted tomatoes, and basil, then sprinkle with toasted pine nuts.
Ready in about 30 minutes
Makes 4 servings