Roasted Cherry Tomato Rotini

Roasted Cherry Tomato Rotini
Staff Writer
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
536
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.

Nutritional Facts

Total Fat
35g
50%
Sugar
4g
4%
Saturated Fat
18g
75%
Cholesterol
11mg
4%
Carbohydrate, by difference
46g
35%
Protein
15g
33%
Vitamin A, RAE
54µg
8%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
53µg
59%
Calcium, Ca
158mg
16%
Choline, total
16mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
73µg
18%
Iron, Fe
7mg
39%
Magnesium, Mg
129mg
40%
Manganese, Mn
3mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
403mg
58%
Selenium, Se
42µg
76%
Sodium, Na
386mg
26%
Water
151g
6%
Zinc, Zn
3mg
38%

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.