Friday, February 19, 2010

pasta with roasted vegetables and spinach... 30 minutes

the goods:

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
16 ounces rigatoni pasta
1/4 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby spinach
grated Parmesan, for serving

Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet.

Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta.

In a large serving bowl, toss spinach with noodles. Peel roasted garlic and mash with the flat side of a chef's knife then chop. Add vegetables and garlic along with pasta water to pasta and toss to combine.

Serve topped with olives and Parmesan.

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