Wednesday, November 17, 2010

Linguine with Oven Roasted Tomatoes, Artichokes and Cannellini Beans

I am really missing summer tomatoes. This is a good way to get a lot of flavor out of what it as passed off as tomatoes in the colder months.
2 cups of grape tomatoes
Olive oil
4 cloves garlic, sliced very thin
Sea Salt and Ground Pepper
1 package of whole wheat linguine
1 can cannellini beans
1 can artichoke hearts, quartered
1 tablespoon of pesto
Put all of this on a baking sheet, toss until coated. The garlic easily burns, so it's better left under the tomatoes. Bake in a 400 degree oven for 20-25 minutes or until tomatoes begin to wrinkle and burst.
Meanwhile, boil the whole wheat linguine noodles. Drain and return to pan and toss with pesto. When the tomatoes are done, pour into noodles. Scrape all of the delicious olive oily tomato juice from the pan. Toss into the noodles with the beans and artichokes. Lycopene, protein and fiber, oh my! This was pretty tasty. And Graham always loves a good pasta!

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