Tomato, onion, garlic, spinach pasta (6)
I made this up using recipes I already had.
I still had veggies from last week box to use up.
I used 1 tomato from last week’s box and 1 tomato from this week’s.
2 spring onions from previous box
2 garlic scapes from previous box
Cut the tomatoes, onion, and garlic and arranged in a baking dish. Drizzle 2 tbs olive oil and 2 tbs balsamic vinegar. Sprinkle 1/2 tsp dried basil and 1/2 tsp dried oregano.
Add salt and freshly ground pepper.
Roast 15-20 minutes 400 degrees
Meanwhile boil water for pasta. I used penne.
I tore the spinach into pieces and put in colandar. It was past its use in salads.
Drain pasta over spinach and add to roasted tomatoes. Serve with meatballs, sausage, etc and grated Parma or Perc Romano.
As I’m eating this I’m thinking that for tomorrow I will add sauteed mushrooms or toasted pine nuts or toasted almonds.
This basic recipe lends itself to experimentation. Different pasta, herbs, etc.
Recipe and photos submitted by Kathy whom picks up at the Newport drop site.
