Your know those days when you get home late after running around all day and the last thing you want to do is have to make a complicated meal that uses a ton of dishes that will need to be cleaned up afterward. I know I have had my fare share of them. All you want to do on a day like that is throw on some sweats and relax with a meal that is easy to make and super satisfying. If you have had days like this, I’m sure you know what I am talking about. That’s when Penne With Garlic Spinach & Roasted Tomatoes was created.
This meal is easy to make and delicious to boot. From start to finish, I can have this meal ready in 30 minutes, quicker then I can go pick up take out and better for you.
I have even added some left over grilled chicken to this dish to add some protein. If you had some cooked sausage, that would go great also, or just plain as is, is perfect as well. It’s a dish that can change to your needs.
I started by preheating my oven to 375º. I lined a baking sheet with parchment paper and placed my grape tomatoes on the baking sheet. I punctured each tomato with a sharp knife so that when they are in the oven they would’t pop ( I learned that the hard way ).😬 Then I coated the tomatoes with olive oil, salt, pepper, granulated roasted garlic and dried thyme and tossed to coat. I placed them in the preheated oven for 20 minutes or until the skins had wrinkled and tomatoes started to brown.
To a large frying pan set over medium heat I added olive oil and four whole garlic cloves. I sautéed for 8 to 10 minutes or until the garlic started to soften. Using the back of a wooden spoon, I crushed the garlic into smaller pieces. I added a splash of white wine and cooked for 3 to 4 minutes. Then I added the washed, dried, chopped fresh spinach and sautéed for an additional 2 minutes or until just wilted.
In the mean time, I brought a large pot of salted water to a boil. I added the penne and cooked until al dente. I drained the pasta reserving one cup of the cooking liquid. Then poured the pasta back into the pot, added roasted tomatoes, sautéed spinach and some of the cooking liquid. At this point you can add a cooked protein if desired.
I poured the pasta into a serving dish and topped with some Parmesan Cheese and served.
Penne With Garlic Spinach & Roasted Tomatoes
Ingredients:
- 2 One pound containers of grape tomatoes
- 1 Box (1lb.) of penne pasta
- 1 Box (5oz.) baby spinach washed, dried and chopped
- 4 Cloves of garlic
- 1/4 Cup white wine
- 4 Tablespoons olive oil
- Salt
- Pepper
- 1/2 Teaspoon granulated roasted garlic
- 1 Teaspoon dried thyme
Instructions:
- Preheat oven to 375º. Line a baking sheet with parchment paper. Rinse tomatoes and let drain. Place tomatoes on baking sheet. Puncture each tomato with a sharp knife. Coat tomatoes with olive oil, salt, pepper, granulated garlic and thyme. Place tomatoes in preheated oven and bake for 20 minutes or until skin starts to wrinkle and tomatoes start to brown.
- In the meantime place a large frying pan over medium low heat. Add olive oil and garlic cloves to pan and sauté for 2 to 3 minutes or until softened. Using the back of a wooden spoon, crush garlic cloves. Pour in white wine and continue cooking an additional 3 to 4 minutes. Add cleaned chopped spinach and sauté until wilted.
- Bring a large pot of salted water to a rigorous boil. Add penne and cook until al dente. Reserve one cup of cooking liquid then drain the pasta. Pour pasta back into the pot along with roasted tomatoes and sautéed garlic spinach. If you want you can add a cooked protein at this time, but not necessary. Toss pasta with tomatoes, spinach and a bit of the cooking liquid. Pour pasta into serving bowl and top with fresh Parmesan cheese. Serve immediately.
- Enjoy