Warm Pasta with Roasted Tomatoes, Greens and Goat Cheese

Warm Pasta with Roasted Tomatoes, Greens & Goat Cheese

Name: Warm Pasta with Roasted Tomatoes, Greens and Goat Cheese
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: shallots; olive oil, extra-virgin; cherry tomatoes; salt and black pepper; cayenne pepper; sugar; white wine vinegar; garlic; pasta, bow-tie (farfalle); mixed salad greens; goat (chevre) cheese

Submitted by happyzhangbo

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 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

EACH SHALLOTS
thinly sliced, 1 medium or 2 small *

2 ½

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN
thinly sliced, 1 medium or 2 small

POUNDS CHERRY TOMATOES
halved lengthwise, or vine-ripe tomatoes, quartered

X SALT AND BLACK PEPPER
to taste *

X CAYENNE PEPPER
as needed *

TEASPOONS SUGAR

1 ½

TABLESPOONS WHITE WINE VINEGAR

CLOVES GARLIC
thinly sliced, large clove

OUNCES BOW-TIE PASTA (FARFALLE)
or other pasta, 1 pound

CUPS MIXED SALAD GREENS
such as baby spinach and arugula *

⅔

CUP 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.