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Gallery Pasta with Roasted Vegetables and Arugula Recipe Summary prep: 10 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes You can refrigerate the pasta for up to 1 day (without the arugula). Serve at room temperature or reheat; add the arugula just before serving.

Gallery Pasta with Roasted Vegetables and Arugula

Recipe Summary prep: 10 mins total: 30 mins Servings: 4

Pasta with Roasted Vegetables and Arugula

Pasta with Roasted Vegetables and Arugula

Pasta with Roasted Vegetables and Arugula

Recipe Summary prep: 10 mins total: 30 mins Servings: 4

Recipe Summary

prep: 10 mins total: 30 mins

Servings: 4

prep: 10 mins

total: 30 mins

prep:

10 mins

total:

30 mins

Servings: 4

4

Ingredients

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

Directions

Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Peel roasted garlic and mash with the flat side of a chef’s knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

Cook’s Notes You can refrigerate the pasta for up to 1 day (without the arugula). Serve at room temperature or reheat; add the arugula just before serving.

Cook’s Notes

You can refrigerate the pasta for up to 1 day (without the arugula). Serve at room temperature or reheat; add the arugula just before serving.

Reviews (5)

 Add Rating & Review     19 Ratings   5 star values:        8    4 star values:        7    3 star values:        1    2 star values:        2    1 star values:        1

Reviews (5)

Add Rating & Review     19 Ratings   5 star values:        8    4 star values:        7    3 star values:        1    2 star values:        2    1 star values:        1

Add Rating & Review

19 Ratings 5 star values: 8 4 star values: 7 3 star values: 1 2 star values: 2 1 star values: 1

19 Ratings 5 star values: 8 4 star values: 7 3 star values: 1 2 star values: 2 1 star values: 1

19 Ratings 5 star values: 8 4 star values: 7 3 star values: 1 2 star values: 2 1 star values: 1

  • 5 star values: 8 4 star values: 7 3 star values: 1 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       08/13/2011   I first saw this recipe in the January-February 2010 issue of Everyday Food. I have left the olives out each time I've made it, for no particular reason other than I just never had them on-hand. I also substitute red onion for shallots. I have made it many times, and it's one of my favorite pasta dishes now for several reasons, but mainly because I don't have to add extra calories by putting a sauce on it. The roasted vegetables add all the flavor that is needed. :)  

Martha Stewart Member     Rating: Unrated       01/17/2011   I had this for dinner last night (at a friends) and it was delish! She also roasted some red peppers, along with the other veggies. YUM! This would be a great dish when you entertain, because you do much of it ahead!  

Martha Stewart Member     Rating: Unrated       01/14/2011   I will be making this tonight. Using spinach, only because I have spinach and no arugula..... love both though. And NO 'speller', the greens are not cooked, just add them at the end and toss........... YUMMMM. Oh, I have plain black olives, so I will add a bit more olive oil to mine.  

Martha Stewart Member     Rating: Unrated       01/13/2011   I am a bit confused. Is the arugula or spinach NOT cooked?  

Martha Stewart Member     Rating: Unrated       08/10/2010   This dish is so easy and delicious. I left out the olives and it didn't feel like anything was missing. Tastes like something you would get in a restaurant. Try it, try it, try it!!!

    Martha Stewart Member

    Rating: 5 stars 08/13/2011

I first saw this recipe in the January-February 2010 issue of Everyday Food. I have left the olives out each time I’ve made it, for no particular reason other than I just never had them on-hand. I also substitute red onion for shallots. I have made it many times, and it’s one of my favorite pasta dishes now for several reasons, but mainly because I don’t have to add extra calories by putting a sauce on it. The roasted vegetables add all the flavor that is needed. :)

Rating: 5 stars

Rating: Unrated 01/17/2011

I had this for dinner last night (at a friends) and it was delish! She also roasted some red peppers, along with the other veggies. YUM! This would be a great dish when you entertain, because you do much of it ahead!

Rating: Unrated

Rating: Unrated 01/14/2011

I will be making this tonight. Using spinach, only because I have spinach and no arugula….. love both though. And NO ‘speller’, the greens are not cooked, just add them at the end and toss……….. YUMMMM. Oh, I have plain black olives, so I will add a bit more olive oil to mine.

Rating: Unrated 01/13/2011

I am a bit confused. Is the arugula or spinach NOT cooked?

Rating: Unrated 08/10/2010

This dish is so easy and delicious. I left out the olives and it didn’t feel like anything was missing. Tastes like something you would get in a restaurant. Try it, try it, try it!!!

All Reviews for Pasta with Roasted Vegetables and Arugula

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Roasted Vegetables and Arugula

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest