Warm Pasta with Roasted Tomatoes, Greens & Goat Cheese
Juicy, sweet and tender roasted tomatoes, creamy goat cheese, and slightly bitter mixed greens make this mouth-watering pasta dish delicious and nutritious.
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shallots
thinly sliced, 1 medium or 2 small |
*
|
| 2 ½ | tablespoons |
olive oil, extra-virgin
thinly sliced, 1 medium or 2 small |
|
| 2 | pounds |
cherry tomatoes
halved lengthwise, or vine-ripe tomatoes, quartered |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
as needed |
*
|
| 2 | teaspoons |
sugar
|
|
| 1 ½ | tablespoons |
white wine vinegar
|
|
| 4 | cloves |
garlic
thinly sliced, large clove |
|
| 16 | ounces |
bow-tie pasta (farfalle)
or other pasta, 1 pound |
|
| 5 | cups |
mixed salad greens
such as baby spinach and arugula |
*
|
| ⅔ | cup |
goat (chevre) cheese
crumbled, about 5 ounces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shallots
thinly sliced, 1 medium or 2 small |
*
|
| 38 | ml |
olive oil, extra-virgin
thinly sliced, 1 medium or 2 small |
|
| 907.2 | g |
cherry tomatoes
halved lengthwise, or vine-ripe tomatoes, quartered |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
as needed |
*
|
| 1E+1 | ml |
sugar
|
|
| 23 | ml |
white wine vinegar
|
|
| 4 | cloves |
garlic
thinly sliced, large clove |
|
| 462.4 | ml/g |
bow-tie pasta (farfalle)
or other pasta, 1 pound |
|
| 1.2 | l |
mixed salad greens
such as baby spinach and arugula |
*
|
| 158 | ml |
goat (chevre) cheese
crumbled, about 5 ounces |
*
|
Directions
Preheat the oven to 350℉ (180℃).
In a small bowl, mix together the shallots and 1½ teaspoons of olive oil.
In a large bowl, add the tomatoes, remaining olive oil, salt, black pepper, cayenne pepper, sugar, vinegar, and garlic, gently toss them all together until well combined.
Place the tomatoes onto a large baking sheet in a single layer.
Spread the shallots over the tomatoes.
Roast in the preheated oven for about 38 minutes, until the tomatos started shriveling and the shallots start browning at the edges. During the roasting no need to stir.
Allow to cool for 5 to 6 minutes.
About 5 minutes before the roasting is finished, start to cook pasta according to the direction on the package.
Drain pasta and return to the pot.
Stir in mixed greens until the leaves are wilted.
Add roasted tomatoes, shallots and garlic slices into the pot with a wooden spoon or rubber spatula.
Mix until well combined. Divide among the serving plates.
Serve warm and top with crumbled goat cheese.
