This is one of the easiest dinners to prepare but also the tastiest and most satisfying to eat.
I love cooking, but if I had a really busy day I do not feel like spending hours in the kitchen trying to prepare dinner. Recipes that are quick, simple and flavoursome are my go to during a busy week. This week's recipe is a really easy and tasty pasta dish that will get you in and out of the kitchen in under 35 minutes. This recipe is great for mid-month when you do not have a lot to spend on groceries but still want a tasty, nutritious and healthy dinner.
This dish is extremely easy to prepare, you just place your tomatoes in a baking dish with oil, vinegar, herbs and spices. Roast for a few minutes and add the remaining vegetables, then roast again. Toss in your prepared pasta and you're ready to eat.
As quick as this dish is to prepare there is minimal clean up afterwards, one pot and a baking dish is all you will have to wash up. I love this recipe because even unexpressed or less confident cooks can master this dish like a pro.
Slow roasted tomato and broccoli pasta
Preparation time: 10 minutes
Cooking time: 30 minutes
14 cherry tomatoes
1 small brown onion (thickly sliced)
3 large cloves of garlic (Roughly chopped)
1 T/ 30 ml olive oil
4 T/ 60ml balsamic vinegar
1t/ 5ml dried oregano
Salt and pepper to taste
100g whole wheat spaghetti or pasta of choice
½ head of broccoli
2 handfuls of chopped spinach
Preheat oven to 200°C. In a medium roasting dish add in tomatoes, onion, garlic, olive oil, vinegar, oregano, as well as salt and pepper. Toss the tomatoes and onion until evenly coated in the vinegar and oil mixture. Cover with foil and roast for 10 minutes.
Meanwhile cook pasta according to package instructions, set aside ¼ cup of pasta water.
Carefully remove roasting pan from the oven and remove foil from the roasting pan. Then add in the broccoli and give everything a good toss around before roasting for another 10 minutes uncovered.
Remove roasting pan from oven, add in spinach and half of the reserve pasta water. Toss the spinach around until the spinach has completely wilted. Add in drained pasta to the roasting pan and toss to evenly coat and distribute the vegetables evenly. You can add in more pasta water to achieve your desired consistency.
Serve warm, drizzle on extra balsamic vinegar if desired.
Ps: All weight loss starts in the kitchen...