Bowtie Pasta with Roasted Tomatoes2012-10-28
- Servings : 8
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
The roasted tomatoes in this recipe can be made ahead of time and frozen or refrigerated, making this pasta dish a snap to prepare. Simple and delicious. This dish goes well with a quick veggie salad for a nice and easy weeknight meal.
Look for a Parmesan cheese that is as low in sodium as possible, and be sure to limit the use of the cheese to only 1 ounce. Parmesan cheese is usually very high in sodium, but a little goes a long way when it comes to adding flavor to pasta dishes. The Parmesan cheese used in this recipe contains 170 mg of sodium per ounce, but some can contain over 400 mg, so check the nutrition label closely!
- 1 16-oz box farfalle (bowtie) pasta
- 1 recipe Oven-Roasted Cherry Tomatoes
- 4 cloves garlic, pressed or finely minced
- 1/4 bay leaf crushed
- 1/4 teaspoon dried parsley
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried marjoram
- 1/2 teaspoon onion powder
- 1/8 teaspoon red pepper flakes
- 1 ounce Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, softened
Cook pasta in accordance with directions on box.
While pasta is cooking, combine olive olive oil, butter, Parmesan cheese, garlic, and dried spices in a small bowl to form a paste.
Drain pasta and stir in the herb-oil-cheese paste. Add roasted cherry tomatoes and serve.
We recommend using a Microplane Zester/Grater to grate the Parmesan cheese in this recipe.
Average Member Rating
(4.7 / 5)
3 people rated this recipe
This information is per serving.
Total Fat7.8 g
Saturated Fat2.1 g