Roasted Grape Tomato Spinach and Asiago Pasta
Elevate your weeknight dinner routine with this vibrant and flavorful Roasted Grape Tomato, Spinach, and Asiago Pasta. Bursting with oven-roasted grape tomatoes that are caramelized to perfection, this dish combines tender baby spinach, al dente penne, and the nutty richness of Asiago cheese. A hint of fresh lemon juice brightens the flavors, while garlic and oregano add aromatic depth. Simple yet sophisticated, this 35-minute pasta recipe is perfect for busy evenings or casual entertaining. Garnished with fresh parsley, it’s a colorful, wholesome meal that’s as visually stunning as it is delicious. Perfect for fans of Mediterranean-inspired recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups grape tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 12 ounces penne pasta
- 1 cup Asiago cheese
- 2 tablespoons fresh parsley
- 2 teaspoons lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Place the grape tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are soft, caramelized, and slightly blistered.
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1 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 minced garlic and sauté for 30 seconds, or until fragrant.
Add the fresh baby spinach to the skillet and stir until wilted, about 2-3 minutes.
Reduce the heat to low and add the drained pasta to the skillet. Toss to combine.
Add the roasted grape tomatoes (and their juices) to the pasta and gently mix.
Stir in the grated Asiago cheese, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the lemon juice. If the pasta seems dry, gradually add the reserved pasta cooking water, 1-2 tablespoons at a time, until a silky sauce forms.
Taste and adjust seasoning as needed.
Garnish with chopped fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 7.3 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1556 mg | 33% | |
*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.
