Roasted Tomato & Artichoke Pasta

Use a sheet pan to roast the vegetables for the "sauce" that tops this vegetarian pasta dinner recipe.

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Reviews (0)

5.0 by 10 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Hands On: 10 mins
  • Total Time: 25 mins

Roasted Tomato & Artichoke Pasta

Directions

  1. Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain; return to pot. Toss with 1 Tbsp. olive oil.
  2. In a shallow baking pan, toss artichoke hearts, tomatoes, and olives with remaining 3 Tbsp. oil, the herbs, and, if desired, crushed red pepper. Roast 5 to 7 minutes or until tomatoes are sizzling and beginning to burst, stirring once. Transfer mixture to pot with pasta; toss to combine.
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Nutrition Facts (Roasted Tomato & Artichoke Pasta)

  • Per serving:
  • 403 kcal ,
  • 21 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 0 mg chol. ,
  • 876 mg sodium ,
  • 47 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 8 g pro.
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Reviews (1)

10 Ratings
232 Days Ago
5.0
This takes me back to the days of cooking with my Grandmother. Everything was home grown/made, except the olives. Yummy memories!!! Just make sure to use a really good olive oil and grate your own cheese. I added toasted nuts, hazel or wal are both good!raf


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