Roasted Tomato and Spinach Pasta

  

Ingredients:

2 cupscherry tomatoes (about 10 ounces)
4 tablespoonsoil (canola or vegetable), divided
1/4 teaspoonsalt
1/4 teaspoonground black pepper
1/2 teaspoongarlic powder
3 cupsfresh spinach or 1 package (10 ounces) frozen chopped spinach, thawed
8 ounces whole wheat spaghetti
1 teaspoonItalian seasoning
5 tablespoons Parmesan cheese

Instructions:

  1. Heat oven to 400°F.
  2. Rinse the tomatoes under running water. Cut in half. Spread on greased baking pan.
  3. Sprinkle oil (2 tablespoons), salt, pepper, and garlic powder on tomatoes. Stir to coat.
  4. Bake for 15-20 minutes. Prepare spinach and spaghetti as tomatoes bake.
  5. Slice spinach in strips*. Or thaw, drain, and pat dry the frozen spinach. Set aside.
  6. Follow package directions to cook spaghetti. Drain.
  7. Add remaining 2 tablespoons oil, Italian seasoning, spinach, and baked tomatoes to the spaghetti. Stir until heated through. Serve with Parmesan cheese.

Nutrition information:

Nutrition Facts

4 Servings Per Recipe
Serving Size: 1 1/4 cups

Amount Per Serving

Calories 380


 
% Daily Value*
Total Fat 17g
26%
Saturated Fat 2g
10%
Trans Fat 0g
 
Cholesterol 5mg
2%
Sodium 280mg
12%
Total Carbohydrates 47g
16%
Dietary Fiber 7g
28%
Total Sugars 4g
 
Added Sugars
NA*
Protein 11g
 

Vitamin D 0mcg
0%
Calcium 16mg
2%
Iron 0mg
0%
Potassium 27mg
0%

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart




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