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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!
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!
Print📖 Recipe
Pasta alla Walter
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Category: Main Dish
- Method: Stovetop/Oven
- Cuisine: Italian
Description
Roasted tomatoes and Brussels sprouts form a simple, delicious topping for vegetable radiatore pasta.
Ingredients
- 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
- 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.
- Roast for 20 minutes, stir, and roast another 20-30 minutes, until the tomatoes burst and everything is starting to get browned.
- 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
Laura @MotherWouldKnow says
Love the flavors in this weeknight dinner. Roasted tomatoes are the best! Even tomatoes that aren't that food fresh taste great after roasting.
Allie R Taylor says
Dear Ashley, this looks incredibly delicious, perfect dinner! Love the roasted tomatoes, rosemary and pine nuts. Score!
Joanne (eats well with others) says
This is a great mix of some of my favorite roasted veggies!