from Chow Bella
1/4 lb whole wheat spaghetti
8 oz small tomatoes (grape, cherry, or pear, any color)
2 cloves garlic, chopped
1 tbsp extra virgin olive oil
1/8 cup chopped basil
1/4 cup grated Parmesan cheese
salt and pepper, to taste
1 cup reserved pasta cooking water
1. Cook the pasta according to package directions in salted water; reserve the cooking water before draining.
2. Meanwhile, heat the oven to 425 degrees F.
3. In a non-reactive dish (I used a glass pie plate), combine the tomatoes, garlic, and oil; toss with some salt and pepper. Roast the tomatoes in the top rack of the oven for 15 minutes, tossing at least ones to prevent the garlic from burning.
4. Once the tomatoes are done roasting, combine them with the cooked pasta, Parmesan, and basil and enough pasta cooking water to allow the tomatoes to coat the pasta; I did this right in the roasting pan. Serve immediately.
Servings per recipe: 2
Per serving:
Calories: 209
Fat: 10.9 g
Saturated fat: 3.2 g
Cholesterol: 11 mg
Sodium: 199 mg
Carbohydrates: 21.1 g
Fiber: 4 g
Sugar: 3.6 g
Protein: 9.1 g