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Roasted Pomodoro Pasta Pomodoro with Roasted Vegetables

Roasted Pomodoro Pasta

Pomodoro with Roasted Vegetables - Served with a side of roasted broccoli.
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 packs of Cherry Tomatoes
  • 3-4 tbsp of Olive Oil
  • 3-4 cloves of Garlic
  • 1 head of Broccoli Optional, if you want to make the side of roasted broccoli pictured here
  • Salt, Pepper, and Paprika to Taste
  • 2 cups of Pasta

Instructions
 

  • Preheat the oven to 350 Degrees F
  • Rinse and dry the cherry tomatoes. Cut them in half and put them in a bowl.
  • Coat the tomatoes with a liberal serving of olive oil (approximately 2-3 tablespoons). Add salt, pepper, and paprika.
  • Dice garlic (or use jarred garlic) and add to the tomatoes. Incorporate the oil, herbs, and garlic with the tomatoes and then spread on a baking sheet.
  • Repeat this step with broccoli, if desired.
  • Put the vegetables in the oven for between 20 and 30 minutes, depending on your preference.
  • Set a pot to boil on the stove. Once boiling, add your pasta and cook according to the box's instructions.
  • Once the pasta and vegetabels are done, simply pour the roasted tomatoes over the drained pasta and mix togehter. Keep broccoli on the side to add after you plate the pasta.
  • If you'd like, add cheese to the plate and additional herbs. Add a side of the roasted broccoli.
Keyword pasta sauce, roasted vegetables, vegetarian