Pasta with Roasted Vegetables and Arugula


  • 2 pints grape tomatoes
  • 4 garlic cloves, unpeeled
  • 3 shallots, cut into eighths
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 ounces rigatoni pasta
  • + 2 more ingredients
    • 1/3 cup pitted olives, such as Nicoise, coarsely chopped
    • 3 cups baby arugula or spinach

1. Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes. 2. Meanwhile, in a large pot of boiling salted water, cook ...

View full recipe at SpringPad


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