Roasted Cherry Tomato Rotini Recipe

Jul 09, 2012 @ 2:07 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 600
Daily Value: 30%
Servings: 6

Balanced, High-Fiber
Vegetarian

Fat	30g	46%
Saturated	6g	31%
Carbs	67g	22%
Fiber	5g	20%
Sugars	7g	0%
Protein	17g	35%
Cholesterol	19mg	6%
Sodium	337mg	14%
Calcium	129mg	13%
Magnesium	93mg	23%
Potassium	674mg	19%
Iron	3mg	14%
Zinc	3mg	17%
Vitamin A	1659IU	33%
Vitamin C	24mg	40%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	10%
Niacin (B3)	3mg	14%
Vitamin B6	0mg	16%
Folic Acid (B9)	48µg	12%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	4mg	22%
Vitamin K	55µg	69%
Fatty acids, total monounsaturated	15g	0%
Fatty acids, total polyunsaturated	6g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Traditional Madeleines

I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

Popular Recipes

More Recipes By Meatless Monday

MeatlessMonday.com

Red and yellow cherry tomatoes are roasted spicy-sweet with garlic, balsamic vinegar, and red pepper flakes. Fresh oregano, parsley, and basil brighten the roasted cherry tomatoes and hearty whole-wheat rotini, while toasted pine nuts give this dish a rich finish. This recipe comes to us from Valerie of More Than Burnt Toast.

See all pasta recipes.

INGREDIENTS

1 pound red cherry tomatoes
1 pound yellow cherry tomatoes
5 tablespoons olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup basil, chiffonade
2 tablespoons parsley, chopped
1 teaspoon oregano, chopped
1 pound whole-wheat rotini pasta
2 tablespoons olive oil
8 ounces low-fat ricotta cheese, crumbled
1/2 cup pine nuts, toasted
Pecorino cheese, to taste (optional)

DIRECTIONS

Preheat the oven to 350 degrees.

Place a large pot of salted water on the stove over medium-high heat. Place the tomatoes inside a large baking dish. Toss the tomatoes with 4 tablespoons of the olive oil, garlic, vinegar, red pepper flakes, salt, and pepper. Roast until the tomatoes are tender, stirring occasionally, about 40-45 minutes. Remove from the oven and toss with the basil, parsley, and oregano.

Once the water comes to a boil, cook the rotini according to the package directions or until the pasta is al dente. Drain and return to the pot. Toss the pasta with the olive oil, add the tomatoes with their juices, and cook until pasta and tomatoes are heated through, about 1-2 minutes.

Add the ricotta cheese and cook, stirring, until the ricotta melts, about 1 minute. Remove from the heat, divide into 6 portions, top with the pine nuts and pecorino cheese, if using, and enjoy.