Best Roasted Grape Tomato Spinach And Asiago Pasta Recipes

ROASTED GRAPE TOMATOES

Steps:

• Preheat the oven to 450°F. Place the tomatoes on a rimmed baking sheet and drizzle 2 T olive oil overtop. Add the salt, pepper, and garlic and toss to coat. Spread the tomatoes in an even, single layer along the baking sheet.
• Roast in the oven for 10-15 minutes or until shriveled and cooked to desired doneness. Roast time will vary depending on the size of tomatoes used.
• Remove from oven and enjoy warm with crumbled feat or goat cheese and a sprinkle of fresh herbs. Or use this recipe as the base to make my penne pomodoro recipe!

ROASTED GRAPE TOMATO, SPINACH AND ASIAGO PASTA

Steps:

• Preheat oven to 400 degrees.
• Toss the tomatoes with the balsamic vinegar, olive oil, garlic & salt & pepper.
• Spread tomatoes on a foil lined baking sheet.
• Roast tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape tomatoes and juices into a large bowl. Add the spinach.
• Meanwhile, prepare pasta according to directions.
• Toss pasta with the spinach & roasted tomatoes, asiago and basil.
• Sprinkle with toasted pine nuts and flat leaf parsley.
• Serve with additional cheese on the side.
• You could also add roasted chicken, sausages or fish.
• You could also use cherry tomatoes in place of the grape tomatoes and flat leaf parsley in place of the basil.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

OVEN ROASTED TOMATO & SPINACH PASTA

Steps:

• To make the roasted tomatoes, slice small tomatoes and place in a single layer on a non stick baking sheet. Sprinkle with Salt and Pepper and dried basil. Bake in a 175 degree oven for 90 minutes, until shriveled. Set aside.
• To make spinach add butter and oil in a small saute pan, and add garlic. Lightly saute garlic and add raw spinach, cook for a few minutes tossing with tongs, until wilted. Set aside.
• Cook pasta in boiling water, drain but do not rinse.
• In the same pot you used for your pasta, melt 2 tbsp butter, add tomatoes and spinach, add Pasta back in pot and then add parmesan cheese. Toss all ingredients together and season with salt and pepper to taste.

PASTA WITH CHILLI TOMATOES & SPINACH

Steps:

• Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
• Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
• Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA

Steps:

• Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
• Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
• Meanwhile, prepare the pasta.
• Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.