Roasted Tomato Brown Rice Pasta
 
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 pint cherry tomatoes (from your local farmers market, Whole Foods, Trader Joe's, your friend’s garden, etc.)
  • 6-8 ounces brown rice pasta
  • A few tablespoons extra-virgin olive oil
  • 1-2 cloves crushed garlic
  • A few handfuls of arugula
  • A few squeezes lemon
  • A handful chopped basil
  • Sea salt and fresh black pepper
  • Toasted pine nuts (optional)
  • Red pepper flakes (optional)
  • Dollop of pesto (optional)
  • Shaving of parmesan (optional)
Instructions
  1. Roast the tomatoes: I like this method from Smitten Kitchen. Mine were done just after 2 hours – I took them out while they were still just a tad juicy. Yes, this is a long time, but it’s all hands-off, so it’s super easy. You could even make them ahead of time.
  2. Cook the pasta until al dente. Reserving some of the pasta water, scoop out the noodles into a large bowl and toss with the olive oil, garlic, arugula, lemon, basil, and a few pinches of salt and pepper. Taste and adjust seasonings to your liking, adding the pasta water if you need to loosen things up. Top with the pine nuts, red pepper flakes, pesto, and parmesan, if desired.
Recipe by Love and Lemons at https://www.loveandlemons.com/roasted-tomato-pasta/