Vegetarian Pasta with Roasted Campari Tomatoes

Do you ever have those days where all you want are veggies?  That was me today.  I'd been doing a lot of work at home and was craving fresh vegetables.  I checked to see what ingredients I had on hand and fortunately I was well stocked.

I had some beautiful Campari Tomatoes that I purchased yesterday, and zucchini, among other items, so decided to make a vegetarian pasta with roasted Campari tomatoes. 

This dish is so simple to prepare and can be doctored up by adding chopped nuts, fresh herbs, freshly grated cheese and other roasted veggies.  In addition I added grilled chicken for my husband to round out the meal for him.

So light and luscious served as an entree or side you won't believe how incredible it tastes. This isn't pasta in the true sense - I think it's better!

Vegetarian Pasta with Roasted Campari Tomatoes
serves 2

Ingredients:

2 large Zucchini
1 (16oz) container Campari Tomatoes
olive oil
kosher salt

Tools Needed:

Mandoline

Directions:

Remove tomatoes from their stems and rinse.  Cut in half and place on a sheet pan lined with heavy duty foil. 

Drizzle olive oil lightly over tomatoes and toss to coat.  Lay tomatoes cut side up.  Roast in 400 degree oven for approximately 20 minutes or until start to wilt. View details for Roasting Campari Tomatoes.

While tomatoes are roasting rinse then cut ends off zucchini. 

Lay zucchini on mandoline fitted with thin julienne slicer.  Slide zucchini back and forth creating thin spaghetti-like pieces.

Place julienned zucchini on individual plates and top with roasted Campari tomatoes. 

Garnish with fresh grated cheese, chopped pistachios or other nut, or fresh herbs, if desired.

This will quickly become your new favorite. 

Enjoy!

Roasted Campari Tomatoes

The other day I was at the store and saw this wonderful package of Campari tomatoes. I couldn't resist so I put them in my basket and decided I'd figure out what to make with them later.

Then last night I roasted a chicken for dinner and decided that just plain roasted tomatoes sounded great and refreshing to me. So I simply lined a sheet pan with heavy duty foil, rinsed and sliced each tomato in half through the stem, and laid them cut side up on the foil lined sheet pan, drizzling them lightly with extra-virgin olive oil.



I then took a head of garlic and smashed down on it with a knife so that the cloves would all separate. With skins still on I scattered the garlic cloves throughout the pan interspersing them around all the cut tomatoes. I then seasoned them with salt and pepper and put them in a 450 oven for 20-25 minutes.



This is the finished product. Although it doesn't look like the most beautiful dish, the flavor is amazing. It was perfect with the chicken and will be great on a sandwich with the leftover roasted chicken and grilled with some cheese. YUM!

This recipe is simple and delicious! If you like tomatoes I recommend you try it.