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    Home » Recipes » Main Dish Recipes

    Pasta alla Walter

    Published: Sep 9, 2015 · Modified: Jan 3, 2021 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    Roasted tomatoes and Brussels sprouts form a simple, delicious topping for vegetable radiatore pasta.

    I came up with this recipe as a way to use up some things that I had on hand in the kitchen. I had picked up this super cute vegetable radiatore pasta from Trader Joe's, and it had been sitting around in my cabinet unused for too long.

    I figured a colorful pasta dish was long overdue!

    Pasta alla Walter

    I love roasting grape tomatoes in the oven. It brings out their natural sweetness and juices out and is great as a base for sauces (such as this recipe - one of our faves!). I had some Brussels sprouts in the fridge, and I love how they taste when they're roasted, so I figured this would be a great pairing.

    I added a little fresh rosemary to the roasting pan, and white wine vinegar for a bit of tanginess. Toasted pine nuts at the end add a little bit of crunch, and the freshly shaved Parmesan gives it a creamy, salty finish.

    This pasta was super delicious. It was a big hit at our dinner table, and I'll definitely be making it again. I wasn't sure what to call this dish, so I named it after an employee at one of our favorite NYC Italian delis. Thanks for the inspiration, Walter!

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    Colorful pasta on a plate topped with shaved Parmesan cheese.

    Pasta alla Walter

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour
    • Yield: 4 Servings 1x
    • Category: Main Dish
    • Method: Stovetop/Oven
    • Cuisine: Italian
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    Description

    Roasted tomatoes and Brussels sprouts form a simple, delicious topping for vegetable radiatore pasta.


    Ingredients

    Scale
    • 3 ½ cups grape or cherry tomatoes
    • 3 ½ cups Brussels sprouts, trimmed and halved
    • 3 cloves garlic, minced
    • 1 medium shallot, sliced (about 2-3 tablespoons)
    • 1 teaspoon fresh rosemary, minced
    • ⅓ cup olive oil
    • ⅓ cup white wine vinegar
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon freshly cracked black pepper
    • 12 ounces vegetable radiatore
    • ¼ cup toasted pine nuts, for garnish
    • Freshly shaved parmesan cheese, for garnish
    • Red pepper flakes, for garnish

    Instructions

    1. Preheat oven to 350°F. Spread tomatoes, Brussels sprouts, garlic, shallot and rosemary on a baking sheet. Drizzle oil and vinegar over top, season with salt and pepper and toss well to combine.
    2. Roast for 20 minutes, stir, and roast another 20-30 minutes, until the tomatoes burst and everything is starting to get browned.
    3. While the veggies are cooking, cook the pasta according to the package directions to al dente. To serve, divide the pasta between 4 plates. Top each with the roasted veggies, sprinkle with toasted pine nuts, freshly shaved Parmesan cheese and some red pepper flakes. If the pasta looks a little dry, drizzle a little extra-virgin olive oil over top. Enjoy!

    Nutrition

    • Serving Size:
    • Calories: 638
    • Sugar: 7.7 g
    • Sodium: 142.4 mg
    • Fat: 29.6 g
    • Saturated Fat: 4.6 g
    • Carbohydrates: 80 g
    • Fiber: 9.1 g
    • Protein: 17.2 g
    • Cholesterol: 0.9 mg

    Keywords: pasta alla walter, roasted tomatoes, Brussels sprouts

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    Reader Interactions

    Comments

    1. Laura @MotherWouldKnow

      September 09, 2015 at 9:41 am

      Love the flavors in this weeknight dinner. Roasted tomatoes are the best! Even tomatoes that aren't that food fresh taste great after roasting.

      Reply
    2. Allie R Taylor

      September 09, 2015 at 9:29 pm

      Dear Ashley, this looks incredibly delicious, perfect dinner! Love the roasted tomatoes, rosemary and pine nuts. Score!

      Reply
    3. Joanne (eats well with others)

      September 09, 2015 at 10:57 pm

      This is a great mix of some of my favorite roasted veggies!

      Reply

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