Roasted Cherry Tomato Spinach and Asiago Pasta
Bursting with vibrant flavors and fresh ingredients, this Roasted Cherry Tomato Spinach and Asiago Pasta is a quick and satisfying weeknight dinner that tastes like a gourmet treat. Sweet and caramelized cherry tomatoes, roasted to perfection with garlic and Italian seasoning, pair beautifully with tender wilted spinach and the nutty, slightly sharp flavors of Asiago cheese. Tossed with al dente pasta and a hint of red pepper flakes for a spicy kick, this dish is both comforting and light. Garnished with fragrant fresh basil, it’s a delightful fusion of savory, creamy, and herby notes. Ready in just 40 minutes and perfect for four servings, this versatile pasta recipe is ideal for casual family meals or an impressive dinner for guests. Keywords: roasted cherry tomatoes, spinach pasta, Asiago cheese pasta, quick pasta recipes, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 3 units garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 12 ounces penne or spaghetti pasta
- 4 cups fresh spinach
- 0.5 cups Asiago cheese, grated
- 0.25 cups fresh basil leaves
- 0.25 teaspoons red pepper flakes
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cherry tomatoes on the baking sheet and drizzle with 2 tablespoons of olive oil. Add the minced garlic, salt, black pepper, and Italian seasoning, then toss to coat evenly.
Roast the cherry tomatoes in the preheated oven for 20 minutes, or until they are soft and slightly caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the fresh spinach and cook for 2-3 minutes until wilted.
Add the roasted cherry tomatoes (along with all their juices from the baking sheet) to the skillet with the spinach. Stir to combine.
Add the cooked pasta to the skillet, tossing everything together. If the mixture seems dry, slowly add the reserved pasta cooking water, 1 tablespoon at a time, until the desired consistency is reached.
Stir in the grated Asiago cheese and red pepper flakes. Adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh basil leaves, and serve warm. Enjoy your Roasted Cherry Tomato Spinach and Asiago Pasta!
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 12.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 600 mg | 46% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
