ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA
3 cups cherry or grape tomatoes, halved 1/4 cup balsamic vinegar
2 tbsp. olive oil 2 cloves garlic, minced
1 tsp. salt and pepper 1 bag baby spinach leaves, about 4 cups
1 pkg. RONZONI® SMART TASTE™ Thin Spaghetti 1/2 cup shredded Asiago cheese (approx.)
1/4 cup chopped fresh basil or parsley Toasted pine nuts (optional)
1. Preheat the oven to 400°F (200°C). Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper.
Spread the tomatoes on a foil-lined, baking sheet.
2. Roast the tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a
large bowl. Add the spinach.
3. Meanwhile, prepare the pasta according to package directions.
4. Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with toasted pine nuts (if using).
Serve with additional cheese on the side.