Roasted tomatoes and Brussels sprouts form a simple, delicious topping for vegetable radiatore pasta.
- 3 1/2 cups grape or cherry tomatoes
- 3 1/2 cups Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 1 medium shallot, sliced (about 2–3 tablespoons)
- 1 teaspoon fresh rosemary, minced
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 12 ounces vegetable radiatore
- 1/4 cup toasted pine nuts, for garnish
- Freshly shaved parmesan cheese, for garnish
- Red pepper flakes, for garnish
- 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!
- 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