1/3 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby arugula or spinach
Preheat oven to 450 degrees. Place tomatoes,
garlic, shallots, and thyme on a rimmed baking
sheet. Toss with oil and season with salt and
pepper. Roast until tomatoes burst, shallots are
browned, and garlic is soft, 20 to 25 minutes.
Meanwhile, in a large pot of boiling salted water,
cook pasta until al dente. Reserve 1/4 cup pasta
water; drain pasta and return to pot.
Peel roasted garlic and mash with the flat side of
a chef's knife. Add to pasta pot, along with
vegetables, olives, and pasta water. Cook over
medium-high until sauce thickens, about 3 minutes.
Let cool slightly, then toss with arugula.
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