Oven Roasted Tomato & Spinach Pasta

Submitted by Adam in Calgary

"This was an inspired recipe! I just put together some things I knew would taste delicious and they did! I LOVE this dish and will keep it in my arsenal of favourites. It's a good idea to make the tomatoes and spinach beforehand so you have all your ingredients at the ready."

 

• Ready In: 1hr 50mins
• Ingredients: 9
• Serves: 1-2

ingredients

• 1 cup penne pasta, cooked
• 1⁄4 cup chopped oven roasted tomatoes
• 1⁄4 cup cooked spinach (3 Cups uncooked)
• 1⁄4 cup parmesan cheese
• 4 tablespoons butter
• 1 teaspoon olive oil
• 1 garlic clove
• salt and pepper
• 1 teaspoon dried basil

directions

1. To make the roasted tomatoes, slice small tomatoes and place in a single layer on a non stick baking sheet. Sprinkle with Salt and Pepper and dried basil. Bake in a 175 degree oven for 90 minutes, until shriveled. Set aside.
2. To make spinach add butter and oil in a small saute pan, and add garlic. Lightly saute garlic and add raw spinach, cook for a few minutes tossing with tongs, until wilted. Set aside.
3. Cook pasta in boiling water, drain but do not rinse.
4. In the same pot you used for your pasta, melt 2 tbsp butter, add tomatoes and spinach, add Pasta back in pot and then add parmesan cheese. Toss all ingredients together and season with salt and pepper to taste.