Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 4

Serve with Celery and Parsley Salad.

Adam Hickman
Recipe by Cooking Light April 2013

Gallery

Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: 1 1/4 cups pasta and about 3 tomatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Cook pasta according to package directions, omitting salt and fat; drain.

  • While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until tomatoes are beginning to blacken.

  • While tomatoes cook, heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add diced shallots, minced garlic, and thyme; sauté 2 minutes or until tender, stirring frequently. Add tomato paste; cook for 2 minutes, stirring occasionally. Add flour; cook 1 minute, stirring constantly. Stir in milk, black pepper, and salt; bring to a boil. Cook 4 minutes or until thick and bubbly, stirring frequently. Remove from heat. Add spinach, stirring constantly until spinach starts to wilt. Add shredded cheddar cheese, and stir until smooth. Stir in cooked pasta. Top with the roasted tomatoes.

Nutrition Facts

414 calories; fat 11.2g; saturated fat 4.5g; mono fat 4g; poly fat 1.3g; protein 12.6g; carbohydrates 59.5g; fiber 5.1g; cholesterol 24mg; iron 3.4mg; sodium 575mg; calcium 155mg.
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