Roasted Tomatoes & Arugula Pasta
Servings: 4
Calories: 318kcal
Ingredients
- 1 pint grape tomatoes halved
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil OPTIONAL
- 6 oz whole grain rotini
- 4 cups arugula
- 1 cup cannellini beans
The Dressing:
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/2 tsp crushed dried rosemary
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 tbsp extra-virgin olive oil OPTIONAL
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil or silicone liner, and lightly coat with cooking spray.
- Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
- Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
- In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.
- Cook the pasta according to package directions. Drain and rinse with cold water. Let drain.
- In a large bowl, combine the arugula, pasta, cannellini beans and roasted tomatoes.
- Pour in the dressing and toss to coat the salad. Divide between plates and serve.
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 347mg | Potassium: 459mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1460IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 3mg
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