Penne with Roasted Tomatoes - alive magazine

Name: Penne with Roasted Tomatoes - alive magazine
Ingredients: 2/3 package (300 g) whole grain penne; 4 cups (1 L) cherry tomatoes; 3 Tbsp (45 mL) chopped fresh oregano; 2 garlic cloves, chopped; 2 Tbsp (30 mL) extra-virgin olive oil; 1/4 tsp (1 mL) salt; 2 cups (500 mL) cooked or canned chickpeas, rinsed and drained; 3 cups (750 mL) tender greens, such as baby spinach or baby kale; 1/3 cup (80 mL) torn fresh basil; 1/3 cup (80 mL) unsalted almonds, roughly chopped; 1/3 cup (80 mL) black or niçoise olives, chopped; 1 tsp (5 mL) grated lemon zest; 1/4 tsp (1 mL) red chili flakes; Parmesan cheese, grated; Freshly ground black pepper

www.alive.com

When tomatoes are at their summer flavour peak, why open a jar of tomato sauce for pasta night? Roasting tomatoes only serves to heighten their natural…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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