Pasta with Slow Roasted Tomatoes, Artichokes, Zucchini, and Roasted Red Peppers
Ingredients
The roasted tomatoes
-
1 ½
cups
cherry tomatoes, cut in half
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
-
to taste
dried basil
-
to taste
dried fennel
-
to taste
dried oregano
The pasta dish
-
8
ounces
whole wheat pasta (rigatoni)
-
1
tablespoon
olive oil
-
½
onion
diced
-
3
cloves
garlic, minced
-
to taste
red pepper flakes
-
to taste
fennel
-
1
medium
zucchini, chopped
-
1
red pepper
roasted and chopped
-
1
cup
artichoke hearts, drained
-
to taste
fresh basil, chopped
-
to taste
Parmesan cheese, optional
Instructions
- Slow roast the tomatoes by cutting them in half, placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt, pepper, and seasonings. Roast at 225°F for about 4 hours, turning every 30 minutes.
- In a large pot, bring water to a boil, add salt, and cook the whole wheat pasta until al dente.
- Drain the pasta and set it aside.
- In a large pan, heat olive oil, add diced onion, and cook until tender. Then add minced garlic, red pepper flakes, and fennel, cooking for an additional 2 minutes.
- Stir in chopped zucchini, roasted red pepper, slow roasted tomatoes, and artichoke hearts, sautéing until the vegetables are tender and heated through.
- Add fresh basil and the cooked pasta, mixing until the pasta is fully coated.
- Serve hot, adding additional fresh basil and Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
10g
Total carbohydrates
55g
Total protein
12g
Sodium
200mg
Cholesterol
5mg
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