Pasta with Roasted Veggies and Greens

by Natalie on April 23, 2011

A Yummy Recipe

I came across this recipe from an old issue of the Martha Steward magazine, Everyday Food. Spring is here and this recipe looked fresh and light, perfect for the new season.

The end result was amazing! Exactly what I was looking for. This recipe also turned out to be incredibly easy, I felt like I barely had to do anything.

Of course I adapted the recipe to fit my needs. I didn’t have a few of the ingredients and I made some substitutions which turned out great in the end.

Pasta With Roasted Veggies and Greens, slightly adapted from Everyday Food

serves 4

  • 2 pints grape tomatoes
  • 4 large garlic cloves, unpeeled
  • 1/2 large red onion sliced large
  • 1 tsp. dried thyme
  • 2 T olive oil
  • 1 lb whole wheat or brown rice penne pasta
  • 1/3 C pitted Kalamata olives coarsely chopped
  • 2 large handfuls arugula or spinach (I used spinach)


Preheat oven to 425 degrees. Start a large pot of boiling water for the pasta. Line a rimmed baking sheet with foil or parchment paper. Combine tomatoes, garlic cloves, red onion, thyme and olive oil in a bowl. Toss or stir to coat veggies with oil. Place the mixture onto the baking sheet making sure nothing is overlapping too much. Give the mix a little shake of salt and pep. Put into preheated oven and roast until the tomatoes have leached their liquid and are looking lightly browned. The garlic cloves should feel softened. This takes about 20 minutes.

Meanwhile, as the veggies are in the oven roasting, add your pasta when the water is boiling. Cook pasta as directed on packaging. Drain the pasta when done, reserving ¼ C of the liquid. Return pasta to pot.

When the veggies are done, collect the garlic cloves. Peel them with a knife, the inside should be soft and easily part with the skin. Smash the garlic down a bit.

To the pasta pot, add the roasted veggies, garlic, olives, and reserved pasta water. Cook on medium heat for about 2-3 minutes, until everything is warmed together. Turn off the heat and stir in the greens you are using.

A bit of shaved hard cheese is a nice finishing touch.




Photo by: Oakley Original



Dana @ Budget Dietitian April 24, 2011 at 8:20 pm

This dish looks great! It also looks budget friendly as you could adapt the veggies for the current season. Thanks for sharing!

Natalie April 25, 2011 at 7:27 am

I agree, this recipe is definitely budget friendly. Thanks for highlighting that benefit as well!

Marilyn April 25, 2011 at 12:40 pm

Looks so yummy! Can not wait to try this Natalie.

Natalie April 25, 2011 at 1:09 pm

Great! Let me know what you think!

Jennifer March 7, 2013 at 7:41 pm

Hi, Natalie
My friend was just diagnosed with breast cancer, and she’s about 5 months pregnant. She starts chemo tomorrow. We’re organizing meals. Any suggestions for dinners full of antioxidants that might be appealing to someone doing chemo?

Natalie March 12, 2013 at 8:16 pm

Hi Jennifer, I am so sorry to hear about your friend. Hopefully this will soon be all behind her, so she can focus on her new bundle of joy. Great that you are organizing meals together. I highly recommend the cookbook The Cancer Fighting Kitchen by Rebecca Katz. It was created especially for people going through cancer treatment. The recipes are all fantastic (I have tried nearly all!), and loaded with antioxidants.

Joe April 26, 2011 at 12:17 pm

Had this last night and again today for lunch. So good.

Natalie April 26, 2011 at 2:56 pm

I’m glad you like it!

Joe April 26, 2011 at 12:17 pm

thanks for the recipe!

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