Roasted Grape Tomato, Spinach and Asiago Pasta

I still remember the first time I tasted this pasta. It was at a summer potluck hosted by a friend known for her effortlessly chic gatherings. The scent of roasting tomatoes hung in the air, mingling with the sweet perfume of basil from her garden. One bite of this vibrant pasta, with its burst of sweet-tart tomatoes, wilted spinach, and salty Asiago, and I was hooked. It was simple, elegant, and utterly delicious – the kind of dish that feels like sunshine on a plate. I had to get the recipe immediately!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-30 minutes
• Total Time: 35-45 minutes
• Servings: 6
• Yield: Approx. 6 servings
• Dietary Type: Vegetarian

Ingredients

• 3 cups grape tomatoes, halved
• 1/4 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt & pepper
• 2 large garlic cloves, minced
• 4 cups Baby Spinach
• 1 lb thin spaghetti
• 1/2 cup shredded asiago cheese (plus more to taste)
• 1/4 cup chopped fresh basil
• Toasted pine nuts, for topping
• Chopped flat leaf parsley, to garnish

Equipment Needed

• Large bowl
• Baking sheet
• Foil
• Large pot
• Colander

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a large bowl, toss the halved grape tomatoes with the balsamic vinegar, extra virgin olive oil, minced garlic, and salt & pepper. Ensure the tomatoes are evenly coated with the mixture.
3. Line a baking sheet with foil. This makes cleanup a breeze.
4. Spread the seasoned tomatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the tomatoes instead of roasting them properly.
5. Roast the tomatoes for 20 to 30 minutes, or until they are shriveled and lightly browned. The skins should be starting to burst, and the juices should be caramelized. Keep a close eye on them during the last few minutes to prevent burning.
6. Once the tomatoes are roasted, carefully scrape them and all the flavorful juices into a large bowl.
7. Add the Baby Spinach to the bowl with the roasted tomatoes. The heat from the tomatoes will wilt the spinach slightly.
8. While the tomatoes are roasting, prepare the thin spaghetti according to the package directions. Be sure to salt the pasta water generously – this is your opportunity to season the pasta from the inside out.
9. Once the pasta is cooked al dente, drain it well, reserving about 1/2 cup of the pasta water. This starchy water can be used to adjust the sauce consistency later if needed.
10. Toss the cooked pasta with the spinach & roasted tomatoes, shredded Asiago cheese, and chopped fresh basil. Use tongs to ensure the pasta is evenly coated with the tomato mixture. Add a splash of the reserved pasta water if the sauce seems too dry.
11. Sprinkle with toasted pine nuts and chopped flat leaf parsley for garnish.
12. Serve immediately with additional cheese on the side, if desired.

Expert Tips & Tricks

• To toast pine nuts, spread them in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until golden brown and fragrant. Watch them carefully, as they can burn quickly.
• Roasting the tomatoes brings out their natural sweetness and concentrates their flavor. Don’t skip this step!
• If you don’t have fresh basil, you can use dried basil, but use sparingly (about 1 teaspoon) as dried herbs have a more concentrated flavor.
• For an extra layer of flavor, add a pinch of red pepper flakes to the tomato mixture before roasting.
• Make sure to use good quality balsamic vinegar. The better the vinegar, the better the final dish will taste.
• You can roast the tomatoes ahead of time and store them in the refrigerator for up to 3 days. This is a great way to save time when you’re short on time.

Serving & Storage Suggestions

This roasted tomato pasta is best served immediately while the pasta is still warm and the cheese is melted. Serve it in individual bowls or on a large platter for sharing. Garnish with extra Asiago cheese, toasted pine nuts, and fresh parsley for a pop of color and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat or in the microwave. Add a splash of water or olive oil to prevent it from drying out. Freezing is not recommended, as the pasta may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	347 kcal	N/A
Calories from Fat	58 g	17%
Total Fat	6.5 g	10%
Saturated Fat	0.9 g	4%
Cholesterol	0 mg	0%
Sodium	28.9 mg	1%
Total Carbohydrate	56 g	18%
Dietary Fiber	1.4 g	5%
Sugars	0.1 g	0%
Protein	16.4 g	32%

Variations & Substitutions

• Protein Power: Add roasted chicken, Italian sausage, grilled shrimp, or white beans for a protein boost. Simply toss the cooked protein with the pasta before serving.
• Cheese Please: Experiment with different cheeses! Feta, Parmesan, or goat cheese would all be delicious alternatives to Asiago.
• Veggie Variety: Add other roasted vegetables like zucchini, bell peppers, or eggplant for extra flavor and nutrients.
• Spice it Up: A pinch of red pepper flakes adds a touch of heat.
• Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
• Herb Heaven: Try using different herbs, such as oregano, thyme, or rosemary, in place of or in addition to basil and parsley.

FAQs (Frequently Asked Questions)

Q: Can I use cherry tomatoes instead of grape tomatoes?
A: Absolutely! Cherry tomatoes are a great substitute for grape tomatoes in this recipe. Just halve them before roasting.

Q: Can I make this dish ahead of time?
A: You can roast the tomatoes ahead of time and store them in the refrigerator for up to 3 days. However, it is best to cook the pasta and assemble the dish just before serving for optimal flavor and texture.

Q: How do I prevent the spinach from becoming too soggy?
A: The heat from the roasted tomatoes will wilt the spinach, but to prevent it from becoming too soggy, add it to the bowl just before tossing with the pasta.

Q: Can I use dried basil instead of fresh basil?
A: Yes, you can use dried basil, but use sparingly (about 1 teaspoon) as dried herbs have a more concentrated flavor.

Q: What is Asiago cheese?
A: Asiago is an Italian cow’s milk cheese with a nutty, slightly tangy flavor. If you can’t find Asiago, you can substitute Parmesan cheese.

Final Thoughts

This Roasted Grape Tomato, Spinach, and Asiago Pasta is a testament to the fact that simple ingredients, when combined with care, can create something truly special. The vibrant flavors and colors make it a perfect dish for any occasion, from a casual weeknight dinner to an elegant dinner party. I hope you’ll give this recipe a try and experience the joy of creating a delicious and satisfying meal. Don’t be afraid to experiment with different variations and make it your own! I’d love to hear your feedback and any creative twists you add to the recipe. Consider pairing this pasta with a crisp glass of white wine for a truly delightful dining experience.