Rigatoni with Blistered Tomatoes and Spinach

Rigatoni with Blistered Tomatoes and Spinach

Tender tubes of pasta, tossed in a quick-and-easy balsamic vinaigrette and enlivened with caramelized, blistered tomatoes, fresh green spinach, and loads of parmesan cheese.

Course Appetizer, Main Course, Salad

Cuisine American

Diet Vegetarian

Keyword baby spinach, blistered tomatoes, rigatoni, summer salad, wilted spinach

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 577kcal

Author Robin Miller

Equipment

Ingredients

1 pound rigatoni or pasta of choice
3 cups cherry tomatoes or grape tomatoes
3 tablespoons olive oil divided
Salt and freshly ground black pepper
4 packed cups baby spinach leaves stems removed
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/3 cup grated or shredded parmesan cheese

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
Cook the pasta according to the package directions. Drain and cover with aluminum foil to keep warm.
Meanwhile, place the tomatoes in a large bowl, add 1 tablespoon of the olive oil and toss to coat. Transfer the tomatoes to the prepared pan and season with salt and black pepper.
Roast for 10 to 15 minutes, until the tomatoes are blistered.
Place the spinach in a large bowl. Remove the blistered tomatoes from the oven and immediately place them on top of the spinach, without stirring. Allow the tomatoes to “steam” the spinach for 1 to 2 minutes, until wilted.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and Dijon mustard.
Add the pasta and balsamic vinaigrette to the tomatoes and spinach and toss gently to combine. Fold in the parmesan cheese. Season to taste with salt and black pepper and serve.

Nutrition