Pasta Pasta, I've been away for awhile so I cleared most of my blogs but I am back now and will post more frequently, so what better way to come back then with a favorite recipe. Fresh spinach and roasted tomato Penne Alfredo! My whole family loves this even the picky eater's!
This takes no time at all, especially if you prep meals in advance like I do.
Here is what you'll need.
- 1 lb of Penne
- 2 pints of grape or cherry tomato's
- 2 cups of fresh baby spinach
- small can of sliced black olives
- 1/2 of a cup feta cheese
- 1 jar of Bertolli Alfredo sauce
Now I preheat my oven to 400 degrees. I put the salted water on for my pasta, and then put the tomatoes into a bowl and drizzle olive oil all over, add salt & pepper and sprinkle about 2 teaspoons of garlic powder. Mix well and place on a large cookie sheet. Don't pile them up or they will steam, not roast. I check on them in 20 mins to see if they split and soften up to my liking. I personally keep them in a bit longer so they get a little charded. I love the extra sweetness they get and the little burnt taste they end up having. Meanwhile your pasta should be cooking as well till it's aldente.
Take a large skillet or pan of your choice and put the drained pasta in along with the fresh spinach, drained olives, and tomatoes. The heat from the warm pasta will wilt the spinach perfectly. Add the Alfredo sauce and feta cheese and warm through a few minutes. I serve it with garlic oiled toasted baguettes, I make this all year long but when the tomatoes are freshly picked it"s my favorite!
Live Simply ~~ Lori
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