Pasta with Roasted Tomatoes and Arugula Pesto

Pesto is one of the most versatile sauces on the planet. For a speedy supper, toss with spaghetti and sweet roasted tomatoes.

Pasta with Roasted Tomatoes
Photo: Todd Wagner


  • 12 ounce dried spaghetti

  • 1 cup roasted tomatoes*

  • ½ cup Arugula Pesto

  • ¼ cup Parmesan cheese

  • Fresh basil leaves

Arugula Pesto

  • 2 cloves garlic, peeled

  • 6 cup arugula

  • 1 cup fresh basil leaves

  • 1 cup toasted walnuts or slivered almonds

  • ½ cup extra-virgin olive oil

  • 3 tablespoon grated Parmesan cheese

  • 2 tablespoon lemon juice

  • ½ teaspoon kosher salt

  • ¼ teaspoon fresh cracked pepper


  1. Cook spaghetti according to package directions. In a large bowl toss together cooked pasta, roasted tomatoes, Arugula Pesto, and cheese. Top with basil.

Arugula Pesto

  1. In a food processor place garlic and process until chopped. Add the arugula and basil and continue to process until leaves are minced. Add the walnuts, olive oil, Parmesan, lemon juice, salt, and pepper. Process until the pesto is smooth and creamy. Transfer to an airtight container and store in the refrigerator for up to 5 days.

*Roasted Tomatoes

To make roasted tomatoes, toss cherry or grape tomatoes with olive oil. Sprinkle with salt and black pepper. Spread on a large baking sheet. Roast at 350°F for 20 minutes.

Nutrition Facts (per serving)

517 Calories
21g Fat
68g Carbs
15g Protein
Nutrition Facts
Calories 517
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 165mg 7%
Total Carbohydrate 68g 25%
Total Sugars 4g
Protein 15g
Vitamin C 9.8mg 49%
Calcium 110mg 8%
Iron 3.6mg 20%
Potassium 403mg 9%
Folate, total 231mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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