Roasted Tomato and Fresh Arugula Spaghetti
Servings: 8 servings
Calories: 373kcal
Easy and delicious spaghetti recipe made with fresh roasted tomatoes and garlic, tossed with arugula, olive oil, and lemon zest.
Print Recipe
Ingredients
- 5 -6 plum tomatoes quartered lengthwise
- 3-4 cups roughly chopped fresh arugula
- 5 cloves garlic with paper still on them
- 1 pound spaghetti cooked al dente
- 1/2-1 cup Feta or Parmesan cheese
- 1/2 cup pitted Kalmata olives
- 1/2 cup olive oil plus 2 tablespoons
- 1 lemon - zest only
- Flaky or coarse salt
- Freshly ground black pepper
Instructions
- Preheat oven to 300 degrees.
- Place tomato quarters and garlic cloves on a baking sheet, toss with a sprinkle of salt and 2 tablespoons of olive oil.
- Arrange the tomatoes skin side down and bake with the garlic for 30 minutes.
- Remove from oven and allow to cool slightly.
- Squeeze the roasted garlic out from the skins and mash and mince.
- Place warm pasta into a large serving bowl.
- Drizzle some olive oil over the pasta, add the arugula, roasted garlic, lemon zest, and olives, and toss.
- Transfer the tomatoes from the sheet pan to on top of the pasta.
- Sprinkle feta or parmesan cheese over the top.
- Just before serving season with salt and pepper and toss the pasta. The tomatoes will break apart a bit and it will create a lovely light sauce. Serve warm, room temperature or cold.
Nutrition
Calories: 373kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 245mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg