Fire Roasted Tomato And Spinach Pasta Recipes

ONE PAN SPINACH CHEESE AND FIRE ROASTED TOMATO PASTA

Steps:

• Heat oven to 375.
• In a large skillet on the stove top, cook pasta according to package directions.
• When water is boiled out, add pesto, garlic, tomatoes, enchilada sauce, and balsamic vinegar to the pasta. Stir to combine.
• Add salt and pepper and taste. adjust seasoning.
• Stir in spinach, tomatoes, and heavy cream
• Dollop ricotta in pasta.
• Sprinkle parmesan cheese over pasta
• Bake in 375°F oven until ricotta and parmesan have melted about 15 minutes
• Serve hot.

ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA

Steps:

• Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
• Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
• Meanwhile, prepare the pasta.
• Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.

OVEN ROASTED TOMATO & SPINACH PASTA

Steps:

• To make the roasted tomatoes, slice small tomatoes and place in a single layer on a non stick baking sheet. Sprinkle with Salt and Pepper and dried basil. Bake in a 175 degree oven for 90 minutes, until shriveled. Set aside.
• To make spinach add butter and oil in a small saute pan, and add garlic. Lightly saute garlic and add raw spinach, cook for a few minutes tossing with tongs, until wilted. Set aside.
• Cook pasta in boiling water, drain but do not rinse.
• In the same pot you used for your pasta, melt 2 tbsp butter, add tomatoes and spinach, add Pasta back in pot and then add parmesan cheese. Toss all ingredients together and season with salt and pepper to taste.

FIRE-ROASTED TOMATO AND SPINACH PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

FIRE-ROASTED TOMATO AND SPINACH PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

FIRE-ROASTED TOMATO AND SPINACH PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

FIRE-ROASTED TOMATO AND SPINACH PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES

Steps:

• Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil.
• Roast in preheated 400°F oven 45-60 minutes until tomatoes are soft and browned on top.
• Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.

FIRE-ROASTED TOMATO AND SPINACH PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.