Spaghetti with balsamic roasted tomatoes

This easy dish is perfect for busy weeknights and strong on fibre
Spaghetti with cherry tomatoes in a white dish
6 servings / 30 min 

Prep 10 min / Cook 20 min 

  • 5 cups (1.25 L) halved cherry tomatoes
  • 2 cups (500 mL) cooked chickpeas (if using canned, be sure to thoroughly rinse) 
  • 4 garlic cloves, smashed
  • 3 tbsp (45 mL) canola oil
  • 3 tbsp (45 mL) balsamic vinegar
  • 1/4 tsp (1 mL) black pepper
  • 1 box (13 oz/375 g) whole grain spaghetti
  • 1/2 cup (125 mL) chopped fresh basil, plus more for garnish
  • Optional garnish: 1/4 cup (60 mL) crumbled feta cheese or grated Parmesan cheese
  1. Preheat oven to 425°F (220°C). Line a rimmed 13 x 18 -inch (33 x 48 cm) baking sheet with aluminum foil or parchment paper. 
  2. Place tomatoes, chickpeas, garlic, canola oil, balsamic vinegar, and black pepper in a large bowl. Gently toss. 
  3. Place tomato mixture on prepared pan and roast for 15 minutes or until softened. 
  4. Meanwhile, in a large pot of boiling water cook pasta according to package directions. Pasta should be tender but firm. Drain (do not rinse), reserving 1/2 cup (125 mL) of pasta water. 
  5. Place pasta in a large bowl, adding in roasted tomato mixture (be sure to get all the pan juices), reserved pasta water, and fresh basil. Gently toss. 
  6. Divide pasta into bowls and garnish with fresh basil leaves and cheese, if using. 

Nutritional info per serving (10 oz (300 g) pasta and sauce)

  • Calories 410
  • Protein 18 g
  • Total fat 11 g
    Saturated fat 1.5 g
    Cholesterol 5 mg
  • Carbohydrates 65 g
    Fibre 6 g
    Sugars 9 g
    Added sugars 0 g
  • Sodium 125 mg
  • Potassium 481 mg

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