Tomatoes, spinach, fresh herbs and pasta are delicious when the tomatoes are roasted.
Author: My Delicious Blog
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 2-3
Ingredients
1 Tb. olive oil
2 slices bacon, chopped into small pieces
1 clove garlic, thinly sliced
Dash of red pepper flakes (optional)
1 pt. cherry tomatoes, halved (if large)
Few sprigs fresh oregano or thyme
3 Tb. olive oil
Kosher salt & freshly ground black pepper
Large handful baby spinach
½ c. freshly grated parmesan cheese
Fresh basil, thinly sliced (chiffonade)
½ lb. thin spaghetti
Instructions
Heat oven to 375 degrees.
Line a baking sheet with parchment paper or foil.
Place tomatoes and herbs on baking sheet and toss with 3 Tb. olive oil, a sprinkle of kosher salt and a sprinkle of freshly ground black pepper.
Roast for 15-20 minutes, until skins start to burst.
Cook the pasta according to package directions.
While tomatoes roast, heat a non-stick skillet over medium heat. Cook bacon and garlic (and red pepper flakes, if using) with 1 tsp. olive oil. Allow bacon to crisp, but if garlic starts to turn brown, remove it from pan. Once bacon is crisp, remove excess fat, but keep a little for flavor.
Add spinach to pan and mix briefly to simply wilt the spinach.
Add tomatoes. Stir to combine, then turn off heat.
Once the pasta is cooked, reserve about 1 c. of the hot cooking water then drain the pasta.
Add the pasta to the tomato mixture and stir to combine (tongs work well for this step). Toss in grated parmesan cheese and fresh basil.
Add some of the pasta water, a little at a time, to create some creaminess.
Notes
To keep this a truly meatless meal, simply omit the bacon :)
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/roasted-tomato-spinach-bacon-pasta/