Roasted Cherry Tomato Rotini

Staff Writer
Roasted Cherry Tomato Rotini
Roasted Cherry Tomato Rotini
MeatlessMonday.com

Roasted Cherry Tomato Rotini

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.

6
Servings
599
Calories Per Serving
Deliver Ingredients

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 Teaspoons 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.

Cherry Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
30g
46%
Sugar
7g
N/A
Saturated Fat
6g
31%
Cholesterol
19mg
6%
Protein
17g
35%
Carbs
67g
22%
Vitamin A
120µg
13%
Vitamin B12
0.1µg
2.1%
Vitamin B6
0.3mg
15.8%
Vitamin C
24mg
40%
Vitamin E
4mg
22%
Vitamin K
55µg
68%
Calcium
127mg
13%
Fiber
5g
20%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
3mg
14%
Magnesium
93mg
23%
Monounsaturated
15g
N/A
Niacin (B3)
3mg
14%
Phosphorus
313mg
45%
Polyunsaturated
6g
N/A
Potassium
672mg
19%
Riboflavin (B2)
0.2mg
10.7%
Sodium
337mg
14%
Thiamin (B1)
0.2mg
12.1%
Zinc
3mg
17%

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