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Pasta with Roasted Vegetables and Arugula

See full recipe on: Martha Stewart



Ingredients

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 tablespoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 ounces rigatoni pasta
1/3 cup pitted olives, such as nicoise, coarsely chopped
3 cups baby arugula or spinach

Nutrition 4 servings

Per Serving % Daily Value
Calories 350
Fat 9g 14%
Carbs 58g 19%
Protein 10g 21%
Fiber 5g 23%
Cholesterol
Sodium 94mg 3%
     
Fat
Carbs
Protein

Preparation






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