Roasted Tomatoes, White Beans, & Spinach with Whole Wheat Pasta
12-14 ounces Whole Wheat Angel Hair Pasta (available at The Spice Rack)
3 pints cherry or grape tomatoes, halved lengthwise
¼ cup + 2 Tablespoons extra virgin olive oil
3 tbsp. minced fresh garlic
¼ tsp. crushed red pepper
2 tsp. kosher salt
1 onion, diced
1 15 oz. can of Cannellini Beans, drained and rinsed with water
4 handfuls of fresh baby spinach
Fresh basil, julienned
Fresh Parmesan, shaved or grated
Preheat oven to 325 degrees. Toss together tomatoes, crushed red pepper, ¼ cup olive oil, 2 T. of the garlic, and 1 t. kosher salt in a 9 x 13 baking dish. Bake for approximately 45 minutes until tomatoes soften and release their juices. You can do this a few hours ahead of time. Just let them stand and room temperature until ready to make pasta.
Cook pasta according to package directions, save ¼ cup of the cooking water, drain and set aside.
While pasta is cooking, heat 2 T. of oil over medium heat and saute onion until translucent, approx. 5-6 minutes. Add beans and garlic and cook for another 2 minutes.
Add pasta, tomato mixture, spinach and saved pasta cooking water to pan.
Toss until spinach is wilted.
Top with fresh basil and Parmesan.