This Roasted Tomato Whole Wheat Spaghetti might make you a whole-grain pasta convert. It has a slightly nutty taste that’s great with fresh tomatoes.
Roasted Tomato Whole Wheat Spaghetti
2015-09-09 20:11:15
Makes 8 servings
Ingredients
- 3 pints grape tomatoes
- 3/4 cup sliced sweet onion
- 1 medium red bell pepper, sliced
- 1/2 teaspoon salt
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 4 cloves garlic, unpeeled
- 1 (16-ounce) package whole wheat spaghetti, cooked according to package directions
- 1 cup fresh basil leaves, roughly chopped
- 1/2 cup shaved fresh Parmesan cheese
Instructions
- Preheat oven to 350°.
- On a large rimmed baking sheet, toss together tomatoes, next 3 ingredients, and 1 tablespoon olive oil, and arrange in a single layer. Place garlic on a small piece of foil, and drizzle with remaining 1 teaspoon oil; wrap foil around garlic to cover.
- Bake tomato mixture and garlic for 15 to 20 minutes or until tomatoes have burst and garlic is tender.
- Squeeze garlic cloves from skins into a large bowl, and mash into a paste. Add tomato mixture, spaghetti, and basil, and toss to combine. Sprinkle with Parmesan.
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