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Colorful pasta on a plate topped with shaved Parmesan cheese.

Pasta alla Walter

  • 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


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


  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!


  • 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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