Rigatoni With Roasted Vegetables and Spinach Recipe

Name: Rigatoni With Roasted Vegetables and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints grape tomatoes; 4 unpeeled garlic cloves; 3 shallots, peeled and cut into eighths; 2 tablespoons thyme leaves; 2 tablespoons olive oil; salt and pepper; 8 ounces uncooked rigatoni pasta; ⅓ cup pitted olive, coarsely chopped; 3 cups triple washed spinach; parmesan cheese, to grate as garnish

Servings: persons

1
Preheat oven to 450 degrees.
2
On a 4 sided baking sheet, place grape tomatoes, unpeeled garlic, and shallots.
3
Toss with thyme, oil, salt and pepper.
4
Roast in oven until the tomatoes pop open , the shallots have started to carmelize, and the garlic is soft.
5
(about 20 to 25) minutes.
6
While veggies are roasting, boil a large pot of salted water and cook pasta as directed on package.
7
***Reserve 1/4 cup of pasta water.
8
Pour off rest of pasta water and return the pasta to the pot.
9
Remove the peeling from the garlic and mash it with a knife.
10
Add garlic to post with pasta.
11
Add other roasted veggies, the olives, and the pasta water to the pot with the pasta and garlic.
12
Cook over med to high heat until the liquid thickens, approx 3 minutes.
13
Remove from heat and toss in the spinach.
14
Serve with parmasean cheese grated as garnish.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pints grape tomatoes, 4 unpeeled garlic cloves, 3 shallots, peeled and cut into eighths, 2 tablespoons thyme leaves, and more.

Yes, Rigatoni With Roasted Vegetables and Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni With Roasted Vegetables and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions