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    You are in: Home / Recipes / Penne With Spinach and Slow Roasted Tomato Sauce Recipe
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    Penne With Spinach and Slow Roasted Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    dividend's Note:

    I finally figured out what to do with those winter supermarket tomatoes - slow roast them and make this pasta!

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    Ingredients:

    Servings:

    Units: US | Metric

    ROASTED TOMATOES

    PASTA

    Directions:

    1. 1
      Preheat the oven to 300 degrees.
    2. 2
      Drizzle some olive oil on a foil lined sheet pan.
    3. 3
      Quarter and seed the tomatoes and add to the sheet pan.
    4. 4
      Very thinly slice the garlic and red onion and add them to the tomatoes.
    5. 5
      Sprinkle the basil over the top, drizzle on a little more olive oil, and toss with your hands to combine.
    6. 6
      Bake for 1 hour, stirring occasionally.
    7. 7
      Meanwhile, boil the penne. (You want to time it so it's done about the same time as the tomatoes.).
    8. 8
      One minute before the pasta is done, add the spinach to the boiling water.
    9. 9
      Transfer the contents of the baking sheet to the bowl of a food processor. Add the optional mozarella, and puree.
    10. 10
      Drain the spinach / penne, and toss immediately with the tomato mixture.

    Ratings & Reviews:

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    Nutritional Facts for Penne With Spinach and Slow Roasted Tomato Sauce

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 440.4
     
    Calories from Fat 24
    57%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 37.0 mg
    1%
    Total Carbohydrate 97.3 g
    32%
    Dietary Fiber 14.8 g
    59%
    Sugars 3.2 g
    12%
    Protein 10.6 g
    21%

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