Spaghetti with balsamic roasted tomatoes
This easy dish is perfect for busy weeknights and strong on fibre
410 cal Serves 6
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Step 1Preheat 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.
Step 2Place tomatoes, chickpeas, garlic, canola oil, balsamic vinegar, and black pepper in a large bowl. Gently toss.
Step 3Place tomato mixture on prepared pan and roast for 15 minutes or until softened.
Step 4Meanwhile, 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.
Step 5Place 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.
Step 6Divide pasta into bowls and garnish with fresh basil leaves and cheese, if using.
Per serving (10 oz /300 g pasta and sauce)
- 18 g
- 125 mg
- 481 mg
- Total fat
- 11 g
- Saturated fat
- 1.5 g
- 5 mg
- 65 g
- 6 g
- 9 g
- Added sugars
- 0 g
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