Want to add a little more protein? Tossing in sliced grilled chicken or a can of drained, rinsed white beans makes this a slightly more substantial meal. Also, try swapping in whole-wheat pasta to kick up the fiber and other nutrients.
8 plum tomatoes, quartered and cored
1 teaspoon pepper
1 teaspoon dried thyme
1/4 cup olive oil
1 pound rotini pasta
1 1/2 cup cup grated Parmesan
How to Make It
Preheat oven to 350°F. In a large bowl, gently toss tomatoes, pepper, thyme, olive oil and 1 tsp. salt. Spread in a single layer in a 9-by-13-inch baking pan. Bake, without stirring, until tomatoes are tender and edges are beginning to brown, about 30 minutes.
Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 minutes or as package label directs. Drain, reserving 1/4 cup cooking liquid and return pasta to pot. Add roasted tomatoes, any accumulated juices and reserved pasta cooking liquid to pot; stir to combine. Divide among 4 plates and sprinkle with Parmesan.
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