Spaghetti with Roasted Tomatoes and Pine Nuts

    PREP: 20 minutes BAKE: 10 minutes OVEN: 400°F MAKES 4 servings

    6 ounces dried multigrain spaghetti

    2 cups cherry tomatoes, halved

    1⁄4 cup olive oil

    1⁄4 teaspoon kosher salt

    1⁄8 teaspoon freshly ground black pepper

    3 cloves garlic, minced

    1⁄4 to 1⁄2 teaspoon crushed red pepper

    1 15-ounce can cannellini beans (white kidney beans), rinsed and drained

    6 cups fresh baby spinach leaves

    1 cup snipped fresh basil

    1 teaspoon lemon juice

    1⁄4 cup pine nuts, toasted

    1⁄4 cup shredded Parmesan cheese (1 ounce)

    1 Preheat oven to 400°F. Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.

    2 Meanwhile, place tomatoes in a 15x10x1-inch baking pan. Drizzle tomatoes with 2 tablespoons of the olive oil. Sprinkle with the kosher salt and pepper; toss gently to coat. Bake about 10 minutes or until tender.

    3 In a medium skillet heat the remaining 2 tablespoons olive oil over medium heat. Add garlic and crushed red pepper; cook and stir for 30 seconds. Stir in drained cannellini beans; heat through.

    4 In a large serving bowl combine tomatoes, spinach, basil, lemon juice, bean mixture. Add cooked pasta; toss to combine. Top servings with pine nuts and Parmesan cheese.

    PER SERVING: 435 cal., 21 g total fat (4 g sat. fat), 4 mg chol., 430 mg sodium, 51 g carb., 10 g fiber, 20 g pro.

    make it vegan

    Substitute desired soy cheese for the Parmesan cheese.


    Pine nuts are actually seeds that come from a specific pine tree. The seeds are harvested from the pinecones. Pine nuts are often used to make pesto but are also delicious on their own.